In a medium saucepan, bring about 2 cups of salted water to a vigorous boil over medium-high heat. Stir in the dried pearl couscous and reduce heat to medium-low. Allow it to cook for 8-10 minutes, or until tender. Drain any excess liquid, then transfer couscous into a large mixing bowl.

In a separate bowl, whisk together the fresh lemon juice, extra virgin olive oil, and honey until well combined. If using, mix in the minced preserved lemon and basil. Season the vinaigrette with sea salt and black pepper to taste.

While the couscous is still warm, pour the prepared vinaigrette over it in the mixing bowl. Gently toss to ensure each grain is coated. Allow the salad to sit for about 5 minutes.

Add baby arugula, diced cucumber, and crumbled feta cheese to the bowl. Carefully toss together until combined, making sure not to crush the feta.