Photo: Johnny Autry and Randy Mayor; Styling: Cindy Barr
1 cup water
3/4 cup uncooked couscous
1/4 teaspoon salt
2 cups arugula
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
1/2 teaspoon freshly ground black pepper
How to Make It
Bring water to a boil in a medium saucepan. Stir in uncooked couscous and salt. Remove from heat; cover and let stand 10 minutes. Fluff couscous with a fork. Stir in arugula, olive oil, lemon juice, and black pepper.
Surprisingly good. I fluffed the couscous with a fork, added the oil, lemon juice and pepper in the saucepan then dumped it out on top of the arugula (which I chopped a bit) allowing the warm couscous to slightly wilt the arugula. Tossed it with some salt and dried herbs and then used that as a base for the Moroccan-style Lamb dish pictured above. The combination was really delicious. Adding this meal to our regular rotation for sure.