Moroccan-Style Turkey and Chickpeas

In a small pot boil 1 cup of water. Add couscous and ¼ tsp. salt, put lid on and turn heat off. Allow couscous to steam for at least 10 minutes. While couscous is steaming, brown turkey in skillet, about 6 minutes until cooked through. Discard drippings and set turkey aside in a separate bowl. Heat olive oil in the skillet and cook onion, carrots, and garlic on medium heat until softened, about 4 minutes. Add cumin, cinnamon, coriander and red pepper and stir for 30 seconds to allow flavors to develop. Add the browned turkey and chicken broth followed by raisins, tomato paste, lemon zest, and chick peas. Allow mixture to come to a boil and then thicken on a simmer over about 4 minutes while stirring occasionally. Remove lid from couscous and fluff with a fork, stirring in one teaspoon of lemon juice. Stir in the remaining one teaspoon of lemon juice and the cilantro into the turkey. Season turkey to taste with salt and pepper. When the couscous is slightly cooled, stir in arugula into the couscous. Spoon turkey mixture over a bed of couscous and arugula and serve warm.