Lemon Mint Moroccan Couscous


Servings: 2


2 Tbsp Flying Olive Eureka Lemon Extra Virgin Olive Oil
2 Tbsp Flying Olive Lemongrass Mint Balsamic Vinegar
1 ½ Tbsp freshly squeezed lemon juice (or to taste)
1 tsp dried mint
¼ tsp salt
pinch of freshly ground pepper
1 cup of cooked couscous
¼ cup chopped pistachios, chopped


Mix Flying Olive Eureka Lemon EVOO, Flying Olive Lemongrass Mint Balsamic, lemon juice, mint, salt and pepper.  Refrigerate until needed.

Prepare couscous according to package directions.  When done, fluff couscous with a fork.  Gently stir in lemon-mint dressing and pistachios.  Serve warm or cold.

Submitted by Barb L.