Ground arugula is what gives this couscous its lovely hue and peppery flavor, all the better for serving as a bed for sauteed squid and mixed vegetables, including bell pepper, broccoli florets, carrot, and cherry tomatoes. The squid is first seasoned with soy sauce and hot sauce, adding as much of each as desired before being cooked in the same pan with the vegetables just until the squid is tender and the vegetables retain a bit of bite.