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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I've changed this so much over the years and I'm at a loss to remember where I got it. It's especially good with grilled fish, pork, chicken, or kabobs. Ingredients:
1 cup couscous |
1 1/2 cups boiling water |
1/4 cup sweet onion, finely chopped |
1/4 cup celery, finely chopped |
1/4 cup green bell pepper, finely chopped |
1/4 cup baby carrots, finely chopped |
1/4 cup black olives, quartered |
1/3 cup extra virgin olive oil (evoo) |
3 tablespoons lemon juice, freshly squeezed |
1 -2 garlic clove, pressed |
1/4 teaspoon kosher salt |
1/4 teaspoon fresh ground black pepper |
Directions:
1. Place couscous in a heated bowl. add water.
2. Cover and let stand for 20 minutes, 'til all the water has been absorbed.
3. Add the vegetables. Mix well.
4. In a separate bowl place the oil, lemon juice, garlic, salt, and pepper.
5. Whisk briskly to mix.
6. Pour over the salad, toss to blend.
7. Serve at room temperature.
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