Greek Couscous Salad

I've made this salad a couple of times lately and it's just so good! I love Israeli couscous. The size and texture are nothing short of perfect. And this salad has pickled banana peppers in it - I've never added those to salad before and I LOVE it! AND it has a Cubanelle pepper, which I now love. (I'm pretty sure I've never used a Cubanelle before.) It's the light green pepper right with the other peppers and its flavor is less in-your-face than a green pepper.

This is the perfect summer salad. Fresh, tangy, colorful. Make it. You'll be glad you did.

Greek Couscous Salad
Inspired by Geoffrey Zakarian

1 cup uncooked Israeli Couscous
8 oz. baby arugula, thinly sliced/chopped
1/2 large red onion, finely chopped
1/4 cup kalamata olives (I leave them whole so my husband can pick them out; otherwise I would chop them finely)
1/2 cup chopped pickled banana peppers
1 T red wine vinegar
1 T extra-virgin olive oil
1/2 tsp salt
1 tsp black pepper
1 cubanelle pepper, chopped finely
about a cup of grape tomatoes, chopped into thirds
1 English cucumber, chopped finely
6 oz. feta cheese crumbles
1/2 tsp dried oregano

Cook the couscous in salted boiling water until it's cooked through. Drain and rinse under cold water until cool. Place in a large salad bowl. Add the remaining ingredients, except the feta, and toss to combine. Add the feta and stir gently as to not break it up too much. Serve immediately or chill first and then serve.