You Will Need:
Water, 2 ¼ cups

Couscous, 10 oz.

Lemon Juice, 2 Tbsp.

Lemon Thyme, 1 Tbsp.

Olive Oil, ¼ cup

Arugula, 2 cups

Scallions, 4, sliced thin

Dill, 2 Tbsp, fine chopped

Salt/Pepper, to taste

Recipe Serves: 8
Instructions:
1. Bring the water to a boil in a medium saucepan and stir in the couscous.

2. Remove from the heat and let stand for 5 minutes or so, then transfer to a bowl.

3. Mix in the herbs, lemon juice, olive oil and season with salt and pepper.

5. Serve hot or let chill for 2 hours and serve as a cold salad.
Recipe developed by Chef Danny Klein.