Measure and bring 1/2 cup (120 ml) of water to a rolling boil and stir in a small pinch of salt. Using boiling water and salt seasons the couscous from the inside and prevents bland grains.

Place 1/2 cup dry couscous in a heatproof bowl, pour the boiling salted water over it, cover tightly with a plate or lid, and let sit undisturbed for 5 minutes. Steaming the couscous like this hydrates the grains evenly; do not stir during this rest or it can become gluey.

While the couscous steams, heat a small nonstick skillet over medium heat. Add the canned chickpeas (120 g), drained, along with the thinly sliced fennel (40 g). Toss once and let cook for 4–5 minutes, stirring occasionally. Warming the chickpeas and gently sautéing fennel adds caramelized, nutty notes and softens fennel’s raw crunch without losing its anise brightness.

After a minute of cooking, drizzle about 1 teaspoon of the olive oil into the skillet (reserve the rest for the dressing). Let the chickpeas and fennel sizzle briefly — you want a few toasted bits on the chickpeas and translucent, slightly golden edges on the fennel. If the pan looks dry, add a splash of water (a teaspoon at a time) to prevent sticking; this steams the fennel without adding extra oil.

Fluff the couscous with a fork to separate the grains (this lightens texture and reintroduces air). If the couscous seems dry, fluff in a teaspoon of the reserved olive oil — but use the oil sparingly so the dressing can shine.

Transfer the warm couscous to a mixing bowl and add the sautéed chickpeas and fennel while both are still warm. Warm ingredients meld flavors and gently wilt the arugula later without making the salad limp.

Add 1 tablespoon chopped parsley, 1 teaspoon finely chopped preserved lemon (or 1/2 tsp lemon zest if you prefer less salt), and the remaining olive oil. Toss gently to combine. The preserved lemon provides concentrated citrus and salty tang that brightens the entire dish — stir it in at this stage so the oils pick up the lemon aroma.

Season to taste with sea salt and freshly ground black pepper. Remember preserved lemon is salty, so taste before adding much extra salt — adjust slowly.

Add the handful of arugula and toss briefly so the warmth just wilts the leaves slightly, leaving them peppery and tender. Serve immediately while warm—this delivers the most vibrant contrast of textures and flavors.

To plate like a restaurant: mound the couscous-chickpea mixture in the center of warmed plates, drizzle any pan juices over the top, finish with a small sprinkle of parsley and a crack of black pepper. Serve as a light main or a hearty side.