2 lbs pearled couscous, prepared according to package instructions
4 oz grilled green olives, sliced in half
4 oz feta cheese, crumbled
2 oz sliced black olives
8 oz roasted corn kernels
1 cup grape tomatoes, sliced into quarters
2 cups arugula lettuce leaves
1 cup honey mustard vinaigrette (1/4 cup Tuscan olive oil, 1/4 cup Dijon mustard, 2 tablespoons honey, 1/4 cup rice wine vinegar, 1 Tsp dried herbs, 1 tablespoon soy sauce)
Large white oval platter
Prepare the couscous according to the package instructions.
Drain the couscous then toss with half the dressing, the feta, corn, tomatoes, black and green grilled olives and the other toppings. Combine.
Spread the couscous out on your platter and top with reserved feta, corn and olives.
Drizzle with the remaining dressing. Sprinkle with MicroGreens and fresh basil.