In a large nonstick pan, heat 2 teaspoons of oil over medium high heat until hot. Add in peppers and onion, sauté until brown, place on a plate.
Using same pan, heat another teaspoon of oil, add mushrooms and sauté until golden brown, place on plate with peppers.
Again using same pan, add 1/4 cup of water, bring to a boil, add sugar snap peas, and cook until tender crisp, about 3-4 minutes, drain and set aside.
In a medium pot, add lemon juice and remaining 1 1/2 cups of water, bring to a boil over high heat. Add couscous and salt. Cover and remove from heat, set aside for 5 minutes, stir in lemon peel. Keep warm.
Pull off and throw out the tough crescent shaped muscle from each scallop, pat dry with paper towels.
Wipe pan dry with paper towels and then heat remaining teaspoon of oil over medium high heat until hot, add scallops and cook until lightly brown on the outside and opaque on the inside, about 3-4 minutes. Turn once during cooking.
Add mushroom and peppers back into pan, add soy sauce. Cook over medium high heat until thoroughly heated, add sugar snap peas.
Arrange arugula on plates, top with 1/6 of couscous then top with 1/6 of scallops.