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

Couscous salad with Mixed Olives in a toasted Cumin, Chilli 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

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

Similar Recipes

Homemade Focaccia Bread with Buffet Green Pitted Olives

Light Meal

Homemade Focaccia Bread with Buffet Green Pitted Olives

Light Meal

Cheese Pie with Peppers, Tomatoes And Buffet Green Pitted Olives

Light Meal, Lunch

Cheese Pie with Peppers, Tomatoes And Buffet Green Pitted Olives

Light Meal, Lunch

Mediterranean Roasted Chicken Thighs

Dinner, Light Meal

Mediterranean Roasted Chicken Thighs

Dinner, Light Meal