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Soak the raisins in hot water for 30 minutes.
Sauté the sliced mushrooms until they soften. Then add the minced garlic and 2 tbsp white balsamic vinegar. Sauté for another 2 minutes.
Cook the couscous according to the package and drain out the water.
In a large bowl, combine couscous, raisins, chopped green onion, sautéed mushrooms, 4 tbsp olive oil, and 2 tbsp white balsamic vinegar.
Then add salt, pepper, and arugula. Toss to combine. Serve chilled.