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.

INGREDIENTS

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
Arugula
Salt and pepper, to taste

DIRECTIONS

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.

One Comment on “Arugula and Lemon Couscous

  1. Pingback: Seared Scallops with Cauliflower Purée « Meeesh's Kitchen

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