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
4 scallions
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.

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