Mediterranean Olive Couscous Salad

• 1-1/2 cup Water
• 1/2 teaspoons Fine Sea Salt
• 1 cup Couscous
• 1-1/2 teaspoon Dijon Mustard
• 2 Tablespoons Lemon Juice
• 1 Tablespoon White Wine Vinegar
• 1/4 cups Extra Virgin Olive Oil
• 2 cloves Garlic, Minced
• 1/2 teaspoons Black Pepper
• 1-1/2 cup Assorted Pitted Olives (Kalamata, Green, Black, Etc)
• 1/4 cups Red Onion, Diced
• 1/2 cups Chopped Fresh Parsley, Plus Extra For Garnish

1. In a small saucepan, bring the water and sea salt to a rolling boil. When it comes to a boil whisk in the couscous and remove pan from heat. Cover the pan and let it sit for 4-5 minutes. Remove the lid and fluff the couscous up with a fork. Transfer to a bowl, cover and refrigerate if serving it cold. If serving it warm, simply set it aside.
2. In a large bowl, whisk together the Dijon mustard, lemon juice, white wine vinegar, olive oil, garlic, a dash of salt and black pepper. Add the olives, red onion and parsley to the bowl with the dressing and toss to combine.
3. Next, add the couscous to the bowl with the dressing. Toss again to combine. Cover and refrigerate or serve immediately. Garnish with parsley and enjoy!

water, salt, couscous, dijon mustard, lemon juice, white wine vinegar, ubc, garlic, black pepper, olives, ubc, fresh parsley

Taken from tastykitchen.com/recipes/salads/mediterranean-olive-couscous-salad/ (may not work)