Prep 15 mins
Cook 0 mins
Quick Spanish Couscous Salad Source: The New Chatelaine Cookbook by Monda
- 1⁄4 cup stuffed green olive, sliced
- 1 tomatoes, chopped
- 1 clove garlic, crushed
- 1 pinch dried leaf thyme
- 1 pinch oregano
- 2 cups couscous, cooked
- Stir olives, tomato, garlic, thyme and oregano into cooked couscous.
- Serve hot, warm or cold.
- Makes 3 cups.
This was very good. After reading the other review, I decided to increase the seasonings and to combine it all while the couscous was still hot (thanks, Toni!). I used about 1/2 tsp each of thyme and oregano, and I used garlic-stuffed olives. A nice and quick side dish...thanks!
I so wanted to love this recipe. Couscous is one of my favorite side dishes. Perhaps it was my mistake in letting the couscous cool before mixing in the other ingredients. Nonetheless, the flavor never seemed to meld together so the couscous seemed bland with spikes of flavor from the olive, garlic and tomato. I added 1/2 teaspoon of paprika which helped a bit.