Sole over couscous with citrus beurre blanc and frisee-arugula salad | Sunbasket

Name: Sole over couscous with citrus beurre blanc and frisee-arugula salad | Sunbasket
Ingredients: ½ cup pearl couscous; 2 tablespoons unsalted butter; 1 head organic frisée or other chicory lettuce; 3 tablespoons dry-roasted almonds; 2 tablespoons currants; Sunbasket honey-lime vinaigrette base (lime juice - onion - honey - Aleppo chile flakes); 1½ ounces organic baby arugula or other leafy greens; Fish options:; 2 wild sole fillets (about 5 ounces each); 2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each); 2 wild Alaskan halibut fillets (about 5 ounces each); 2 sustainably farmed skin-on rainbow trout fillets (about 6 ounces each); 2 tablespoons orange juice; 2 tablespoons champagne vinegar

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Make no mistake. Beurre blanc is one of those classic French sauces that’s guaranteed to make your mouth water. Made with butter, citrus

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Ingredients

½ cup pearl couscous
2 tablespoons unsalted butter
1 head organic frisée or other chicory lettuce
3 tablespoons dry-roasted almonds
2 tablespoons currants
Sunbasket honey-lime vinaigrette base (lime juice - onion - honey - Aleppo chile flakes)
1½ ounces organic baby arugula or other leafy greens
Fish options:
2 wild sole fillets (about 5 ounces each)
2 sustainably raised Chilean skin-on salmon fillets (about 5 ounces each)
2 wild Alaskan halibut fillets (about 5 ounces each)
2 sustainably farmed skin-on rainbow trout fillets (about 6 ounces each)
2 tablespoons orange juice
2 tablespoons champagne vinegar