Step 1

In a medium (4-quart) saucepan over medium-high heat, heat the oil until shimmering. Add the onion and garlic, and sauté until tender, about 4 minutes. Add the couscous and cook, stirring to coat in the oil, until lightly browned in spots, about 2 minutes. Add the carrots, carrot juice, coriander and salt, and bring to a boil.

Step 2

Reduce the heat to medium-low, cover and simmer until the carrots are tender and the couscous absorbs most of the liquid (the rest will be absorbed later as it sits), about 15 minutes. Remove from the heat.

Step 3

Stir in the beans, arugula, and lemon zest and juice. Taste, and season with more salt, as desired.

Step 4

Divide among bowls, top with the pistachios and mint, and serve warm or at room temperature.