Couscous Timbales with Arugula & Balsamic Vinaigrette

Serves 4 #STARFineFoods Ingredients: 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

Balsamic Vinegar

Made in the province of Modena, this vinegar boasts a delicate balance of smooth, sweet, tangy and acidic flavors that makes it perfect for marinades, salad dressings and dipping.

Learn More Buy Now

Extra Virgin Olive Oil

Made of fresh pressed olives with a rich fruity taste and peppery finish. There is no finer olive oil to use with your freshest foods and in recipes where its deliciously robust flavor will enhance the overall taste of your dish.

Learn More Buy Now

Ingredients

Instructions

1
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.
2
Dressing - Whisk together 1 Tbsp olive oil, honey, vinegar and salt and pepper for dressing.
3
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. 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.
2
Dressing - Whisk together 1 Tbsp olive oil, honey, vinegar and salt and pepper for dressing.
3
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

In This Recipe

Balsamic Vinegar

Made in the province of Modena, this vinegar boasts a delicate balance of smooth, sweet, tangy and acidic flavors that makes it perfect for marinades, salad dressings and dipping.

Learn More Buy Now

Extra Virgin Olive Oil

Made of fresh pressed olives with a rich fruity taste and peppery finish. There is no finer olive oil to use with your freshest foods and in recipes where its deliciously robust flavor will enhance the overall taste of your dish.

Learn More Buy Now
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