1. Cook the Couscous:
* Method for Moroccan Couscous (Small Grains): Bring the vegetable broth (or water with optional salt and olive oil) to a rolling boil in a medium saucepan. Once boiling, remove the pan from the heat. Immediately stir in the dry couscous. Cover the pan tightly and let it stand undisturbed for 5-7 minutes, or according to package directions, until all the liquid is absorbed.
* Method for Israeli (Pearl) Couscous: Heat the optional olive oil in a medium saucepan over medium heat. Add the dry pearl couscous and toast lightly for 1-2 minutes, stirring constantly, until fragrant (optional, but adds flavour). Carefully pour in the vegetable broth (or water with salt). Bring to a boil, then reduce the heat to low, cover, and simmer gently for 8-12 minutes, or until the couscous is tender and the liquid is absorbed. Check package directions as times can vary. Drain any excess liquid if necessary.
* Fluff the Couscous: Once the couscous has absorbed the liquid, remove the lid and gently fluff the grains with a fork. This separates the grains and prevents clumping.
* Cool Slightly: Spread the cooked couscous on a baking sheet or transfer it to a large bowl to cool slightly while you prepare the other components. Letting it cool prevents it from wilting the arugula immediately upon contact and helps it absorb the dressing better without becoming mushy. Room temperature or slightly warm is ideal.

2. Prepare the Vinaigrette:
* In a small bowl or liquid measuring cup, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic (if using), maple syrup/honey (if using), and dried oregano/Italian seasoning (if using).
* Continue whisking vigorously until the mixture emulsifies – it should thicken slightly and look cohesive rather than separated oil and vinegar. Alternatively, combine all vinaigrette ingredients in a jar with a tight-fitting lid and shake well until emulsified.
* Season generously with salt and freshly ground black pepper. Taste and adjust seasonings if needed – it should taste bright, tangy, and well-seasoned. Remember the salad components will mellow the flavour.

3. Toast the Nuts/Seeds (if not already toasted):
* Place your chosen nuts or seeds in a dry skillet over medium heat.
* Toast, shaking the pan frequently, for 3-5 minutes, until they become fragrant and lightly golden. Watch carefully to prevent burning.
* Alternatively, spread them on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-8 minutes.
* Remove from heat and let cool slightly. If using larger nuts like walnuts or pecans, give them a rough chop.

4. Assemble the Salad:
* In a large salad bowl, combine the slightly cooled cooked couscous and the fresh arugula.
* Pour about two-thirds of the prepared vinaigrette over the couscous and arugula. Toss gently to coat everything evenly. Adding the dressing in stages prevents overdressing.
* Add the toasted nuts/seeds, crumbled feta cheese, dried fruit (if using), and any other optional add-ins like tomatoes, cucumber, chickpeas, or olives.
* Sprinkle in the chopped fresh herbs (if using).
* Toss everything together gently until just combined. Be careful not to overmix, which can bruise the arugula or break down the couscous.
* Taste the salad. If it seems dry or needs more flavour, add the remaining vinaigrette and toss again. Adjust salt and pepper if necessary.

5. Serve:
* Serve the Arugula Couscous Salad immediately for the best texture (crisp arugula, fluffy couscous). It can also be served at room temperature. If making ahead, see tips below.