Couscous easily rehydrates in hot water making it the perfect summer grain since preparing it won't heat up your kitchen. Look for both whole wheat and regular varieties, either of which can be used in this recipe.

Serves 3

• 1 1/4 cup water
• 1 cup couscous, preferably whole wheat
• 2 cups baby arugula
• 1/3 cup sliced oil-packed sun dried tomatoes
• 1/4 cup lemon juice
• 2 tablespoons olive oil
• 1 teaspoon lemon zest
• 1/2 to 1 teaspoon red pepper flakes
• 1/4 pound sliced salami, roughly chopped
• 10 basil leaves, torn
• Salt to taste

1. In a medium saucepan, bring water to a boil; stir in couscous. Immediately remove pot from the heat, cover and set aside for 10 minutes. Uncover, transfer couscous to a large bowl and fluff with a fork; set aside to let cool to room temperature.
2. Add arugula, tomatoes, lemon juice, oil, zest, pepper flakes, salami, basil, and salt then toss gently to combine. Serve salad at room temperature.