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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 4 |
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A great light meal or potluck salad...it looks pretty in the dish with the different shapes and colors. I made this for an office gathering yesterday, and, when someone asked for the recipe, I thought I would look it up on Recipezaar and just send them the link...I was amazed that it wasn't here already, so I had to add it! This comes from Modern Publishing's Popular Brand Cookbooks: Vegetables . So, the olives are specified as California olives in the original recipe :) I'll add a picture the next time I make it. Ingredients:
1 cup couscous |
1 2/3 cups boiling water |
1 tablespoon olive oil |
3/4 cup whole pitted ripe olives (i use small) |
1/2 cup snow peas, diagonally halved and ends removed (i do this in a v shape) |
1/2 cup red bell pepper, strips (about 1 and 1/2 inches long) |
1/2 cup small zucchini, thinly sliced |
1/4 cup carrot, thinly sliced (adds to presentation if you use a patterned slicer for these) |
2 tablespoons parsley, minced |
1/3 cup olive oil |
1 1/2 teaspoons grated orange peel |
1/4 cup orange juice |
1/4 cup rice wine vinegar (i've always used rice vinegar as i've never found one labeled rice wine vinegar) |
1/2 teaspoon gingerroot, grated |
1/2 teaspoon garlic, minced |
1/8 teaspoon bottled red pepper flakes |
Directions:
1. Salad: Stir couscous into boiling water in saucepan.
2. Add 1 tablespoons olive oil.
3. Cover and remove from heat, let stand 5 minutes.
4. Uncover and fluff with a fork. Let cool while preparing other ingredients.
5. Combine couscous with olives and prepared vegetables in salad bowl.
6. Add dressing when about ready to serve.
7. Dressing: Combine orange peel and juice, vinegar, ginger, garlic, red pepper and olive oil in a jar. (can add 1/4 tsp salt if desired).
8. Pour over couscous salad and toss to mix.
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