Arugula Pesto Couscous

Serves 4 to 6

1 tbsp butter

3 cups chicken stock

2 1/2 cups israeli cous cous

Kosher or sea salt and freshly ground pepper to taste

Juice of 2 lemons

4 cloves garlic (or green garlic)

1/2 shallot, peeled

1/4 cup toasted pine nuts

2 cups EVOO

1 lb. arugula

1/2 cup grated parmasean cheese

Bring the butter and stock to a boil. Add the cous cous; cover and reduce heat to a simmer for 8-10 min. Remove from pot while fluffing it with a fork. Season with salt and pepper. 

Meanwhile, combine lemon juice, garlic, shallot, pinenuts and 1 cup olive oil in a blender and blend well on medium speed. Blend in the arugula slowly and then add the cheese. Add more oil, if necessary, to obtain desired consistency ( thick but not too thick).  Season to taste. Add pesto to cous cous just before serving to preserve bright green color.