1. In a small saucepan, bring vinegar, sugar and a pinch of salt to a simmer over medium heat. Stir until the sugar dissolves. Add shallots, stir, cover and remove from heat. Allow to cool for about 30 minutes. Drain and roughly chop shallots. Set aside.

2. Using a medium saucepan, heat couscous and oil over medium heat for about 6 minutes or until the grains are golden brown.

3. Add water and salt, stir. Increase the heat to high and bring to a boil. Stir. Reduce heat to low, cover and allow to simmer for about 10 minutes or until all the water is absorbed. Remove pan from heat and let stand, still covered for a few minutes. Next, grab a baking sheet. Spread the couscous in a single layer and cool. Set aside.

4. Whisk together the oil, lemon juice, mustard, red pepper flakes, and salt in a large bowl. Add couscous, arugula, mint, peas, feta and shallots. Toss gently. Season with salt and pepper and transfer to a serving bowl. Add a squeeze of lemon juice over the salad. Serve chilled or at room temperature.