Couscous & French Olive Salad
Makes 5 cups
3 cups water
1 tablespoon salt
2 cups couscous (pearl or Israeli)
3 tablespoons extra virgin olive oil
1/3 cup olives, pitted & chopped (Nicoise, Lucques)
1/3 cup parsley, chopped
1/3 cup fennel, chopped
1/3 cup carrots, chopped
1/3 cup red onion, chopped
2 tablespoons lemon zest
1/4 cup capers, drained (reserve liquid)
2 tablespoons caper liquid
1/4 cup pistachio nuts, toasted & chopped
1/4 cup Mustard Vinaigrette (below)
1 tablespoon honey
Salt & pepper
Bring salt and water to a boil. Add couscous. Reduce to a
simmer and cover. Cook until liquid is gone (6-8 minutes).
Remove from pan. Drizzle with extra virgin olive oil. Chill.
Mix remaining ingredients. Season to taste.
Mustard Vinaigrette
Makes 1 1/4 cup
1 oz shallots
1 oz orange juice
2 tablespoons tarragon
1/4 cup champagne vinegar
1 oz whole grain mustard
1 tablespoon dijon mustard
1 1/2 tablespoons honey
3/4 cups olive oil / canola blend
Salt & pepper
Dice shallots and tarragon. Mix orange juice, shallots, and
tarragon together. Whisk in mustard and honey, and season with
salt and pepper. Add vinegar and slowly whisk in oil.
