Ingredients:

Preparation:

1. Add 2 tablespoons oil to a large saucepan, and warm over medium-high heat. Add the couscous and cook, stirring, until toasted and golden, about 5 minutes. Sprinkle with a generous pinch of salt, then add the boiling water (be careful as it will fizzle and sizzle wildly!). Bring the mixture back to a boil, stir, cover, and reduce the heat to low and let simmer gently for 10 minutes. Remove from the heat, drain in a fine mesh sieve and cool under cold running water; drain well. Transfer to a large serving bowl and drizzle with 1 tablespoon olive oil.

1. In a bowl, whisk together the pesto, vinegar, lemon juice, and a pinch of salt. Pour over the couscous and toss to coat. Set aside for at least 15 minutes and up to 1 hour at room temperature.

1. Just before serving, add the tomatoes and arugula and toss to combine. Garnish with the pine nuts and serve.

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