Olive Couscous Salad (Moroccan for ZWT-9)
photo by JackieOhNo!
- Ready In:
- 20mins
- Ingredients:
- 14
- Yields:
-
6 Salad Servings
- Serves:
- 6
ingredients
- 1 cup couscous
- 2 garlic cloves, mashed
- 1 teaspoon salt
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon Dijon mustard
- 2 teaspoons white balsamic vinegar
- 3 tablespoons extra virgin olive oil
- fresh ground black pepper
- 1 1⁄3 cups black olives
- 1 1⁄3 cups green olives
- 1⁄4 cup red onion, finely diced
- 1⁄2 cup fresh cilantro, minced or 1/2 cup flat leaf parsley
- 2 -3 tablespoons of fresh mint, minced
- 1⁄4 cup parmesan cheese (shaved) (optional)
directions
- Couscous - Bring 2 ½ cups of water to a boil in a med saucepan. Salt the water & add couscous. Cover the saucepan & reduce the heat to low. Simmer for 5 minutes. Remove the pan from the heat & allow the couscous to sit (still covered) for another 5-10 minutes. Drain any excess liquid & chill until ready to make the salad.
- Dressing & Assembly - Mash together the garlic & salt. Stir in the lemon juice, mustard, vinegar, olive oil & pepper. Toss the dressing w/the olives, red onion, cilantro & mint into the couscous. Refrigerate until ready to serve.
- Notes: Can be made a dy in advance. Optional before serving to shave Parmesan cheese over the salad.
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Reviews
-
I cannot begin explain how delicious this was! I made two rather significant changes:<br/>When the hot couscous was sitting in the pot minding its own business, I added two left-over sliced venison kielbasa. (change 1) And change 2 - served it warm. Everything else was as stated, but it was SO good! That happened to be what kind of sausage we had, but any type of pre-cooked sausage would probably be good, as well. It's just too darn cold to make this into a chilled salad! thanks, Twissis - made for her football pool win 2014
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I made this exactly as posted, and the result was a very flavorful and unique salad. The dressing is really quite nice, and could probably work well on a green salad too. I did not add the parmesan, however, and don't think it needed it. This made a great take-along-to-work lunch. Made by a Tasty Tester for ZWT 9.
RECIPE SUBMITTED BY
twissis
Iceland
I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)