» Warm-Spiced Chickpeas and Couscous with Grapes and Arugula

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 1½ teaspoons ground cumin
• 1/2 teaspoon kosher salt
• 1/8 teaspoon ground allspice
• 1 cup Israeli pearl couscous
• 3/4 teaspoon ground turmeric
• 1 can (15 ounces) no added salt chickpeas (garbanzo beans), drained
• 1 cup halved red California grapes
• 2 tablespoons chopped fresh cilantro or parsley
• Freshly ground black pepper to taste
• 4 cups lightly packed baby arugula, for serving
• Lemon wedges, for squeezing