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Celebration Cous Cou Salad

This reminded me of the confetti at a celebration. Vary the veggies with what you have. If you would like to experiment with a different Flying Olive Ccmbination for the vinaigrette. Barb L.

Yield: 2 Servings

Ingredients:

1 cup uncooked Israeli couscous

1 ¼ cup boiling water

¼ cup roughly chopped* Purple or sweet Vadalia onion

¼ cup seeded tomato, such as Roma, roughly chopped

¼ cup roughly chopped yellow or orange bell pepper

¼ cup tightly packed roughly chopped parsley

Vinaigrette:

1 Tbp Flying Olive Eureka Lemon Extra Virgin Olive Oil or Flying Olive Baklouti Green Chili (hot!) Extra Virgin Olive Oil,Tuscan Herb, Herbs de Provence, or a combination that you like (We like 1 Tbsp Lemon + a few drips of Baklouti Olive Oil which gives the vinaigrette just a little spice)

1 tsp Flying Olive Jalapeno or Oregano Balsamic Vinegar

¼ tsp Flying Olive Sicilian Lemon Balsamic

¼ tsp salt, more to taste

¼ tsp pepper, more to taste

Directions:

In a saucepan, add the boiling water to the Israeli couscous. Cover the pot and simmer 8-10 minutes, stirring occasionally. Remove to a bowl to cool.

While the couscous is cooling, combine the vinaigrette ingredients with a whisk or shake in a jar with a lid. Taste and set aside, adding more salt, pepper, and Baklouti Green Chili EVOO if needed.

*(Note: this is the cheater’s way of mincing all the veggies and will probably bring the Culinary Police to my door). Add the remaining veggies to a food processor. Pulse a few times until they are small. DO NOT OVER PROCESS! You will end up with veggie sauce.

When the couscous is cooled, add the chopped veggies and gently fold in. Add the vinaigrette and fold in. Taste and add more salt, pepper, or Baklouti as needed.

Serve with the sprig of parsley.

Submitted by Barb L.