Citrusy Couscous Salad with Olives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Adapted from . whole-wheat couscous orange juice extra-virgin olive oil Dijon mustard fresh thyme or dried thyme leaves freshly grated orange zest salt boiling water fresh parsley scallions Kalamata olives orange lemon juice pepper cvt Ingredients:
1 1/2 c whole-wheat couscous |
1 c orange juice |
2 tbsp extra-virgin olive oil |
1 tbsp. dijon mustard |
1 tbsp. chopped fresh thyme or 1 tsp. dried thyme leaves |
1 tsp. freshly grated orange zest |
1/2 tsp. salt |
1 1/4 c water, boiling |
1 c chopped fresh parsley |
1/2 c chopped scallions (4 scallions) |
1/4 c chopped pitted kalamata olives (12 olives) |
1 navel orange, peeled, sectioned and diced |
1 tbsp. lemon juice |
1 freshly ground pepper to taste |
Directions:
1. Stir together couscous, orange juice oil, mustard, thyme, orange zest and salt in a large bowl. Stir in boiling water and warmed oranged juice; cover and set aside until the liquid has been absorbed, about 5 minutes.
2. Fluff the couscous with a fork. Add parsley, scallions, olives, diced orange and lemon juice; toss to blend. Season with pepper.
3. Cover and refrigerate for 2 hours.
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