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Couscous Timbales with Arugula & Balsamic Vinaigrette

Serves 4 #STARFineFoods Ingredients: 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 Instructions:

Couscous
Boil 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.

Dressing

Whisk together 1 Tbsp. olive oil, honey, vinegar and salt and pepper for dressing.

Assembly

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.

Couscous Timbales with Arugula & Balsamic Vinaigrette

 #STARFineFoods

Ingredients

  • 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

Instructions

1

Couscous
Boil water and add couscous. Cover and set aside.

2

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.

3

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.

4
Dressing

Whisk together 1 Tbsp. olive oil, honey, vinegar and salt and pepper for dressing.

5
Assembly

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.

1

Couscous
Boil water and add couscous. Cover and set aside.

2

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.

3

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.

4
Dressing

Whisk together 1 Tbsp. olive oil, honey, vinegar and salt and pepper for dressing.

5
Assembly

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.

Serves: 4

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