Couscous With Dates And Pecans

1. 1

   Pour 1/4 cup hot water over dates, and let steep until ready to use.

2. 2

   Combine 2 1/2 cups water, couscous, and 1 tablespoon olive oil in a medium saucepan. Bring to a boil, lower heat to medium, and boil until most of the water has evaporated, about 12 minutes. Remove from heat, cover, and let rest for 5 minutes.

3. 3

   While couscous is cooking, saute onion in 1 tablespoon olive oil over medium low heat, stirring occasionally, for 3 minutes. Add carrot and fresh ginger, and saute for 2 more minutes or until very fragrant.

4. 4

   Stir onion mixture into couscous. Add dates and pecans. Add cinnamon, 1 teaspoon lemon juice, lemon zest, and salt to taste.

5. 5

   Toss arugula with 1 tablespoon olive oil, 1 teaspoon lemon juice, and a pinch of coarse sea salt.

6. 6

   On each of 4 plates, place 1 cup of dressed arugula. Top with couscous mixture. I like this best when the couscous is still warm, but the couscous can be made ahead, refrigerated, and served cold as well.

* Per serving · 4 servings · Values may vary.