Ingredients:
Couscous:
1 tablespoon safflower oil
½ cup whole-wheat pearl couscous
¼ teaspoon sea salt
Vinaigrette:
¼ cup apple cider vinegar
1 tablespoon honey
1½ teaspoons sea salt
¼ teaspoon freshly ground pepper
1/3 cup safflower oil
Salad:
1 large apple, cored and cut into ¼-½-inch dice
1 small fennel bulb, trimmed and chopped into ¼-½-inch pieces
1 cup small green seedless grapes, halved
¾ cup toasted walnuts
6 outer leaves from butter lettuce (or your choice lettuce)
Directions:
1. For the couscous: In a small saucepan, heat the oil over medium-high. Add the couscous and toast until lightly golden, about 4 minutes. Add the ¾ cup water and bring to a boil. Lower the heat so the water simmers, cover the pan and cook until the liquid is absorbed, about 10 minutes. Uncover the pan and let cool.
2. For the vinaigrette: In a small bowl, whisk together the vinegar, honey, salt pepper, and oil.
3. For the salad: In a large bowl, toss together the apple, fennel, grapes, walnuts, and couscous. Drizzle the vinaigrette over the salad, tossing until coated.
4. Put 1 lettuce leaf on each plate. Spoon the salad into each leaf, allowing some to spill over.
Serves 6