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Lemon Couscous with Broccolette and Arugula

Couscous is a traditional North African dish that makes a lovely accompaniment to roast meats and fish or works as a light vegetarian lunch. Preserved lemons are a staple of Moroccan cuisine (as is couscous), so they work beautifully in this dish. (If you don't have preserved lemons, you can substitute the grated zest of 1 small lemon.) This recipe is extremely versatile, so feel free to be creative. For a more substantial meal, try adding chunks of smoked trout or grilled chicken for a protein boost, or feta cheese if you want to keep it vegetarian. Whatever way you make it, the couscous will be delicious.

6 Servings


1 cup


5 Tbsp

extra-virgin olive oil (divided)

2 Tbsp

fresh lemon juice (divided)

1 tsp

ground cumin

2 tsp

preserved lemon, rind only (finely chopped, optional)



1 bunch

Earthbound Farm Organic Broccolette (about 8 ounces) (florets intact and stalks cut into 1-inch pieces)

½ cup

toasted hazelnuts (roughly chopped)

⅓ cup

dried apricots (cut into thin strips)

2 Tbsp

salted pumpkin seeds


Freshly ground black pepper

2 cup

Earthbound Farm Organic Baby Arugula (roughly chopped)


Place the couscous in a large bowl and add 3 tablespoons of the olive oil, the cumin, 1 tablespoon of the lemon juice, the preserved lemon, and 1/2 teaspoon salt. Mix it all together using your fingers, ensuring that all of the couscous grains are coated. Add 1-1/3 cups boiling water to the bowl and stir to combine. Cover the bowl tightly with a lid, foil, or plastic wrap and let the couscous sit for 10 minutes. Uncover and separate the grains of couscous by rubbing them gently between your palms.

Bring 2 quarts of water to a boil and add 2 teaspoons of salt. Blanch the broccolette until it’s crisp-tender, about 5 minutes. Drain and immediately plunge the broccolette into a bowl of ice water to stop the cooking process and set its bright color. When the broccolette is cool, drain it thoroughly and pat dry.

In a small bowl, whisk together the remaining 2 tablespoons of olive oil, 1 tablespoon of lemon juice, and salt and freshly ground black pepper to taste. Set the dressing aside.

Add the broccolette, hazelnuts, apricots, pumpkin seeds, and parsley to the bowl of couscous and stir to combine. Add half of the lemon dressing and toss to coat. Gently stir in the arugula, adding more dressing as needed to moisten the salad. Season with salt and pepper to taste. Serve at room temperature.


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