Couscous With Red Lentils And Easy Preserved Lemons

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1/3 cup sugar

Salt and freshly ground pepper

1 large lemon, very thinly sliced

1/4 cup plus 2 tablespoons extra-virgin olive oil

1/2 cup couscous

1 cup red lentils

5 ounces arugula, leaves torn

1 tablespoon fresh lemon juice

1/2 cup toasted shelled unsalted pistachios, coarsely chopped

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