Ingredients
- 1 cup Bellino Couscous
- 1/2 cup Cento Imported Pitted Castelvetrano Olives, pitted
- 1 can Cento Tuna Fish in Olive Oil (5 oz), drained
- 1/3 cup Cento Chefs Cut Sun Dried Tomatoes, drained
- 1 jar Cento Quartered and Marinated Artichoke Hearts (6 oz), chopped
- 2 cups Arugula
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 Lemon Juice
- 1 tsp Cento Italian Seasoning
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- Fresh Basil Leaves, for garnish
Directions
Cook couscous according to package and set aside. In a large bowl, line bottom with arugula and top with with couscous. Continue by adding olives, tuna, sun dried tomatoes, and artichoke hearts. Drizzle with olive oil and sprinkle with Italian seasoning, lemon juice, salt, and black pepper. Garnish with fresh basil, and serve with lemon wedges on the side. Serves 4.
