1In a medium saucepan, bring water to a boil; stir in couscous. Immediately remove pot from the heat, cover and set aside for 10 minutes. Uncover, transfer couscous to a large bowl and fluff with a fork; set aside to let cool to room temperature.
2Add arugula, pomegranate balsamic, oil, zest, pepper flakes, basil and salt and toss gently to combine. Serve salad at room temperature.