Garden Couscous Salad

Name: Garden Couscous Salad
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4 serving(s)
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

Submitted by El Bee

"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."

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Ready In:: 35mins
Ingredients:: 16
Serves:: 4

ingredients

Salad
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
Dressing
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

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.