Скачать или смотреть Katherine Wants: Couscous, Arugula & Fennel Salad

Have leftover Prosecco? Toss it in this Couscous, Arugula & Fennel Salad!

Serves: 2
Prep time: 8 minutes
Cook time: 3 minutes
Rest time: 6 minutes

Ingredients:
Salad
1/2 cup couscous
3/4 cup Prosecco
1/2 bulb fennel, sliced thin
3 cups baby arugula

Dressing
1 teaspoon Dijon
1.5 oz lemon juice
3.5 oz Extra virgin olive oil, Terra Delyssa
1/4 teaspoon kosher salt
1/8 teaspoon black pepper

Garnish
1/2 cup parmigiana, grated

Method:
1. In a small pot, top couscous with Prosecco. Bring to a soft simmer and kill the heat. Let rest for 6 minutes then stir.
2. I like to soak my fennel after slicing it in ice water. It makes it crispy and fresh. Then remove and pat dry. Add to a bowl with arugula and couscous.
3. Mix up your dressing and lightly toss all ingredients.
4. Head to the plate and cover in parmigiana.