Step 1- Cook the couscous
Bring 1 ½ cups of salted water to a boil. Add couscous, and reduce heat to a simmer. Cook until tender (about 8-10 minutes). Drain the excess water and transfer to a bowl to cool.

Step 2 - Prepare the produce
Wash and dry all produce. Halve the kalamata olives and remove the pits. Dice the cucumber and sun-dried tomatoes. Finely chop the parsley leaves.

Step 3- Make the salad
Once the couscous has cooled down slightly, add 2 tbsp of Tribe Mediterranean hummus, 2 tbsp red wine vinegar, diced cucumbers, sun-dried tomatoes, kalamata olives, and a pinch of salt and pepper. Stir to combine.

Step 4- Make the dressing
Zest and juice the lemon into a small bowl. Mince the garlic clove and add it to the bowl along with the Greek yogurt, 1 tsp red wine vinegar, and a pinch of salt and pepper. Stir to combine. Add ¼ tsp of water or red wine vinegar if the dressing is too thick.

Step 5 - Serve
Add a heaping pile of arugula and spring mix into two bowls. Top the greens with couscous salad, dividing the contents evenly. Top each bowl with an additional dollop of Tribe Mediterranean Hummus. Drizzle with dressing and sprinkle with any remaining parsley and feta cheese (optional). Enjoy!