So scrumdeliouso! This serves two... but you may want to make a double batch just to have more Pomegranate Cous Cous on hand. Simple, yet packed with flavor, it makes a wonderful pick-me-up lunch.
Bring water, salt, and EVOO to a boil, add gaint Cous Cous. Bring to a simmer for 10 minutes, then shut the heat off. Let sit and cool, frequently fluffing with a fork. When the couscous is room temp, add the Pomegranate Balsamic, Chilean Arbequina and fresh chopped basil and mix thoroughly. Salt & pepper to taste. Place a handful of Arugula in two bowls. Divide Cous Cous between the two bowls. Sprinkle Aleppo pepper and lemon zest on top. Serve immediately and enjoy!
