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In a medium pot, bring 1 1/4 cups water to a boil; stir in couscous. Immediately remove the 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 and let cool to room temperature.
Add arugula, tomatoes, lemon juice, oil, zest, chile flakes, salami, basil and salt and toss gently to combine. Serve salad at room temperature.