In a medium bowl, whisk together ¼ cup of extra-virgin olive oil, a handful of chopped fresh parsley, 2 tablespoons of freshly squeezed lemon juice, 1 tablespoon of honey, and 1 teaspoon of Dijon mustard. Add a pinch of crushed red pepper flakes and season with kosher salt to your taste. Once well combined, set the dressing aside to let the flavors meld while you prepare the salad.

Bring 1 cup of water to a rolling boil in a medium-sized pot over high heat. Stir in 1 cup of couscous along with a pinch of salt, then cover and remove the pot from heat. Let it sit for 5 minutes until the couscous absorbs the water and becomes tender. Fluff the couscous gently with a fork.

In a large mixing bowl, add the fluffed couscous, 2 cups of arugula, and a generous handful of fresh parsley. Next, chop 1 Persian cucumber, 1 avocado, 1 cup of halved cherry tomatoes, and add 1 cup of fresh or frozen corn kernels. Fold in ½ cup of crumbled feta cheese for a creamy richness.

Pour the prepared dressing over the salad mixture in the large bowl. Using a large spoon, gently toss everything together until well coated.

Taste for seasoning and adjust as needed. Serve immediately for freshness, or refrigerate and toss in avocado right before serving.