- 3/4 cup water
- 1/2 cup couscous
- 3 Tbsp. STAR Extra Virgin Olive Oil, divided
- 1/2 cup diced red pepper
- 1 cup thinly sliced fennel bulb
- 1 1/2 tsp. minced garlic
- 3 Tbsp. pine nuts
- 1/2 cup chopped dates
- 1/2 cup white wine or chicken stock
- 1 Tbsp. honey
- 3 Tbsp. STAR Balsamic Vinegar
- Salt and pepper, to taste
- 1/2 cup crumbled feta cheese
- 2 cups arugula
CouscousBoil water and add couscous. Cover and set aside.
In a skillet with high sides, heat 2 Tbsp. olive oil over medium-high heat, add red pepper, fennel, and garlic. Sauté until soft, about 8 minutes. Add dates and cook another 3 minutes. Stir wine or chicken stock into the pan, cover and reduce heat to low. Cook for 7-8 minutes.
Preheat oven to 300°. Toast pine nuts in the oven 3-4 minutes or until lightly brown. Remove pine nuts and cool. Fluff couscous with a fork and add to sautéed veggie-date mixture. Add pine nuts and set aside to cool slightly.
Whisk together 1 Tbsp. olive oil, honey, vinegar and salt and pepper for dressing.
Fold feta cheese into couscous. Press the mixture into 4 (1 cup) ramekins. Turn each ramekin onto plate to un-mold. Top each serving with 1/2 cup arugula and drizzle with dressing.