Ingredients
2 lbs pearled couscous, prepared according to package instructions
4 oz grilled green olives, sliced in half
4 oz feta cheese, crumbled
2 oz sliced black olives
8 oz roasted corn kernels
1 cup grape tomatoes, sliced into quarters
2 cups arugula lettuce leaves
Microgreens
Basil
1 cup honey mustard vinaigrette (1/4 cup Tuscan olive oil, 1/4 cup Dijon mustard, 2 tablespoons honey, 1/4 cup rice wine vinegar, 1 Tsp dried herbs, 1 tablespoon soy sauce)
Tools
Large white oval platter
Medium stockpot
Directions
Step 1
Prepare the couscous according to the package instructions.
Step 2
Drain the couscous then toss with half the dressing, the feta, corn, tomatoes, black and green grilled olives and the other toppings. Combine.
Step 3
Spread the couscous out on your platter and top with reserved feta, corn and olives.
Step 4
Drizzle with the remaining dressing. Sprinkle with MicroGreens and fresh basil.
