Summer Couscous Salad

In a medium bowl, whisk oil, parsley, lemon juice, honey, mustard, and red pepper flakes; season with salt and black pepper.

<strong>Make Ahead:</strong> Dressing can be made 3 days ahead. Store in an airtight container and refrigerate.

In a medium pot over medium-high heat, bring water to a boil. Add couscous and salt. Stir, cover, and remove from heat. Let steam for 5 minutes. Fluff with a fork, then transfer to a large bowl.

Add arugula and parsley and stir to combine. Add cucumbers, avocado, tomatoes, corn, and feta. Add dressing and toss to combine. Serve at room temperature.

<strong>Make Ahead:</strong> Salad (without avocado and dressing) can be made 1 day ahead. Store in an airtight container and refrigerate. Wait to add avocado and dressing until ready to serve.