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“A great light meal or potluck 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 Nutrition

  • Salad
  • 1 cup couscous
  • 1 23 cups boiling water
  • 1 tablespoon olive oil
  • 34 cup whole pitted ripe olives (I use small)
  • 12 cup snow peas, diagonally halved and ends removed (I do this in a V shape)
  • 12 cup red bell pepper, strips (about 1 and 1/2 inches long)
  • 12 cup small zucchini, thinly sliced
  • 14 cup carrot, thinly sliced (adds to presentation if you use a patterned slicer for these)
  • 2 tablespoons parsley, minced
  • Dressing
  • 13 cup olive oil
  • 1 12 teaspoons grated orange peel
  • 14 cup orange juice
  • 14 cup rice wine vinegar (I've always used rice vinegar as I've never found one labeled rice wine vinegar)
  • 12 teaspoon gingerroot, grated
  • 12 teaspoon garlic, minced
  • 18 teaspoon bottled red pepper flakes


  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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