Olive Couscous Salad (Moroccan for ZWT-9)

• 1 cup couscous
• 2 garlic cloves, mashed
• 1 teaspoon salt
• 2 tablespoons lemon juice, freshly squeezed
• 1 teaspoon Dijon mustard
• 2 teaspoons white balsamic vinegar
• 3 tablespoons extra virgin olive oil
• fresh ground black pepper
• 1 13 cups black olives
• 1 13 cups green olives
• 14 cup red onion, finely diced
• 12 cup fresh cilantro, minced or 12 cup flat leaf parsley
• 2 -3 tablespoons of fresh mint, minced
• 14 cup parmesan cheese (shaved) (optional)

1. Couscous - Bring 2 1/2 cups of water to a boil in a med saucepan.
2. Salt the water & add couscous.
3. Cover the saucepan & reduce the heat to low.
4. Simmer for 5 minutes.
5. Remove the pan from the heat & allow the couscous to sit (still covered) for another 5-10 minutes.
6. Drain any excess liquid & chill until ready to make the salad.
7. Dressing & Assembly - Mash together the garlic & salt.
8. Stir in the lemon juice, mustard, vinegar, olive oil & pepper.
9. Toss the dressing w/the olives, red onion, cilantro & mint into the couscous.
10. Refrigerate until ready to serve.
11. Notes: Can be made a dy in advance.
12. Optional before serving to shave Parmesan cheese over the salad.

couscous, garlic, salt, lemon juice, mustard, white balsamic vinegar, extra virgin olive oil, fresh ground black pepper, black olives, green olives, red onion, fresh cilantro, mint, parmesan cheese

Taken from www.food.com/recipe/olive-couscous-salad-moroccan-for-zwt-9-503259 (may not work)