Buffet Olives - Couscous salad with Mixed Olives in a toasted Cumin, Chili and Orange Oil - The largest Table Olive producer in South Africa

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Couscous salad with Mixed Olives in a toasted Cumin, Chili and Orange Oil

INGREDIENTS

½ cup raisins ¼ cup orange juice ¼ cup lemon or lime juice 1/3 cup olive oil ½ tsp salt ¼ tsp cinnamon 1/8 to ¼ tsp cayenne pepper, to taste 3 cups light vegetable stock 1 ½ cups couscous (uncooked) ½ cup mixed olives (please be aware these have pips) 1 carrot (diced) 1 red or yellow bell pepper (sliced) 1 red onion, diced ¼ cup chopped fresh parsley

METHOD

1. Whisk together the currants, orange juice, lemon or lime juice, olive oil, salt, cinnamon, and cayenne until well mixed. 2. In a large saucepan, bring the vegetable broth to a boil and add the couscous. 3. Cover, remove from heat and let stand for 8 to 10 minutes, or until couscous is done the cooking. 4. Fluff couscous with a fork and allow to cool. 5. In a bit of water, steam or microwave the carrot and bell pepper until they are just barely cooked. 6. Combine carrot, bell pepper, olives, onion and couscous in a large bowl. 7. Pour the orange juice dressing over the couscous and veggies, and add fresh parsley. 8. Gently toss to combine. 9. Chill for at least one hour before serving.

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INGREDIENTS

½ cup raisins ¼ cup orange juice ¼ cup lemon or lime juice 1/3 cup olive oil ½ tsp salt ¼ tsp cinnamon 1/8 to ¼ tsp cayenne pepper, to taste 3 cups light vegetable stock 1 ½ cups couscous (uncooked) ½ cup mixed olives (please be aware these have pips) 1 carrot (diced) 1 red or yellow bell pepper (sliced) 1 red onion, diced ¼ cup chopped fresh parsley

METHOD

1. Whisk together the currants, orange juice, lemon or lime juice, olive oil, salt, cinnamon, and cayenne until well mixed. 2. In a large saucepan, bring the vegetable broth to a boil and add the couscous. 3. Cover, remove from heat and let stand for 8 to 10 minutes, or until couscous is done the cooking. 4. Fluff couscous with a fork and allow to cool. 5. In a bit of water, steam or microwave the carrot and bell pepper until they are just barely cooked. 6. Combine carrot, bell pepper, olives, onion and couscous in a large bowl. 7. Pour the orange juice dressing over the couscous and veggies, and add fresh parsley. 8. Gently toss to combine. 9. Chill for at least one hour before serving.