Arugula and Lemon Couscous
If you’re looking for a lighter side dish, couscous is a good option. You can add anything from olives, peppers, tomatoes, herbs. Just play with the flavors to accompany your meal.
3 1/3 cups chicken or vegetable broth
3 tablespoons lemon flavored oil, (I used President’s Choice Black Label Lemon Infused Extra Virgin Olive Oil)
2 cups Couscous
Zest and juice of 1 Lemon
Salt and pepper, to taste
Heat the broth until boiling. In a medium size bowl, add the couscous.
Pour in the hot broth to cover the couscous by about 1cm. Give it a good stir and place a plate overtop of the bowl and let sit for about 15 minutes.
Fluff the couscous to make it lump-free. Sprinkle in the lemon zest and juice, sliced scallions, a drizzle of oil, salt, and pepper to taste, and toss carefully to mix. Drizzle the arugula with some of the lemon olive oil and serve on top of the couscous.