Prep 30 mins
Cook 5 mins
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.
- 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
- Salad: Stir couscous into boiling water in saucepan.
- Add 1 tablespoons olive oil.
- Cover and remove from heat, let stand 5 minutes.
- Uncover and fluff with a fork. Let cool while preparing other ingredients.
- Combine couscous with olives and prepared vegetables in salad bowl.
- Add dressing when about ready to serve.
- 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).
- Pour over couscous salad and toss to mix.