Couscous with Dates and Pecans
Ingredients
- 1/2 cup pitted, chopped dates
- 1/4 cup chopped, toasted pecans
- 1 cup Israeli (pearl) couscous
- 1/2 cup Spanish onion, minced
- 1 carrot, grated
- 3 tablespoons olive oil
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon Vietnamese cinnamon
- 2 teaspoons freshly squeezed lemon juice
- 1 teaspoon lemon zest, grated
- 4 cups baby arugula
- coarse sea salt to taste
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