Lemon Couscous Salad with Arugula & Dill

2 ¼ cups water
a 10-ounce box couscous
½ teaspoon salt
3 tablespoons fresh lemon juice
¼ cup olive oil
1 bunch arugula, chopped fine (about 2 cups)
3 large scallions, sliced thin
3 tablespoons finely chopped fresh dill, or to taste

In a saucepan bring water to a boil and stir in couscous and salt. Remove pan from heat and let couscous stand, cover 5 minutes. Fluff couscous with a fork and transfer to a bowl.

Stir in lemon juice, oil, and salt and pepper to taste and cool couscous completely. Stir in arugula, scallions, and dill and chill for 2 hours or overnight.