• 6 T. EVO
• 1 cub Israeli couscous
• 2 cups water
• 2-3 cups of watermelon, seeded, cubed, diced
• ¾ cup feta, goat or mozzarella cheese
• 1/3 cup chopped basil
• 1 cup arugula chopped
• ¼ cup white wine or sherry vinegar

Heat 1 T. oil, add couscous and brown until toasty (4-5 minutes).  Add 2 cups water and salt and bring to boil.  Reduce heat, cover and simmer 15 minutes.  Spread couscous evenly on baking sheet.  Drizzle 2 T. olive oil and stir.  Cover with plastic wrap and cool in refrigerator.  Prepare all remaining ingredients and combine in a large bowl.  Combine cooked couscous, watermelon, cheese, basil and arugula.  In separate bowl whisk 3 T. olive oil, vinegar, and salt and toss with watermelon mixture.