A delicious, vegetarian entrée that's simple to make.
Preheat oven to 400° F, with oven rack in the upper third.
Line a cooking sheet with parchment paper. Distribute potatoes across evenly, and pierce each with a fork.
Drizzle potatoes with olive oil, and sprinkle with salt and pepper if desired.
Place potatoes in the oven and bake for 40-45 minutes or until they are cooked through.
Toss potatoes with arugula pesto.
Bring water/broth to a boil in a pot.
Stir in couscous, salt, and olive oil. Place lid on the pot and allow couscous to absorb water for 10 minutes.
Toss couscous to remove density. Form into beds, top with potatoes, and serve.