When it's hot outside, a cucumber salad is super refreshing. With crunchy cukes, creamy feta, chewy couscous, and crispy sunflower seeds, this salad has a variety of textures to keep every bite interesting.
In a large bowl, toss couscous, cucumber, feta, and dill to combine.
In a small bowl, stir together lemon zest, lemon juice, mustard, and honey. Whisk in olive oil until dressing is thick and emulsified; season with salt and pepper to taste.
Pour dressing over couscous mixture and stir to combine. Add arugula and toss to coat. Transfer salad to a serving platter and top with sunflower seeds.
Recipe provided by chef Katie Lee, author of Endless Summer Cookbook.