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Ingredients Jump to Instructions ↓

  1. 1 1/2 cups whole-wheat couscous

  2. 1/4 cup orange juice concentrate, thawed

  3. 2 tablespoons extra-virgin olive oil

  4. 1 tablespoon Dijon mustard

  5. 1 tablespoon chopped fresh thyme, or 1 teaspoon dried thyme leaves

  6. 1 teaspoon freshly grated orange zest

  7. 1/2 teaspoon salt

  8. 2 cups boiling water

  9. 1 cup chopped fresh parsley

  10. 1/2 cup chopped black olives, (4 scallions)

  11. 1/4 cup chopped pitted Kalamata olives, (12 olives)

  12. 1 navel orange, peeled, sectioned and diced

  13. 1 tablespoon lemon juice Freshly ground pepper, to taste

Instructions Jump to Ingredients ↑

  1. Stir together couscous, orange juice concentrate, oil, mustard, thyme, orange zest and salt in a large bowl. Stir in boiling water, cover and set aside until the liquid has been absorbed, about 5 minutes. Fluff the couscous with a fork. Add parsley, scallions, olives, diced orange and lemon juice; toss to blend. Season with pepper.

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