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Arugula and lemon couscous

Serves 4-6 Servings
Serves 4-6 Servings


  • 3 1/3 cup chicken or vegetable broth (carton, can or cube), preferably organic
  • 3 tablespoon garlic flavored oil
  • 2 3/4 cup couscous
  • 4 cup scallions, thinly sliced
  • 4 ounce (about 3 cups) arugula leaves
  • Preparation

    Baking Directions:

    Heat the broth until boiling.

    Heat the oil in a medium saucepan that comes with a lid, and add the couscous and fry, stirring all the time, for about 2-3 minutes.

    Pour in the hot broth, still stirring, and keep stirring over a very gentle heat until the stock is absorbed into the couscous, about 5 minutes.

    Turn off the heat, leaving the pan where it is, with a tight-fitting lid, for another 10 minutes.

      (If you cook on gas, you could leave it on the lowest setting with a heat diffuser under the pan, if you have one.)

    Fork through the couscous, turning it out into a big bowl.

    Keep working the couscous with the fork to make it lump-free.

    Sprinkle in the lemon zest and juice, sliced scallions, and salt and pepper, to taste, before adding the arugula leaves and tossing together carefully to mix.

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