Citrusy Couscous Middle Eastern Salad with Olives

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Citrusy Couscous Middle Eastern Salad with Olives

 

1 1/2 cups whole-wheat couscous

1/4 cup orange juice concentrate, thawed

2 tablespoons extra-virgin olive oil

1 tablespoon Dijon mustard

1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves

1 teaspoon freshly grated orange zest

1/2 teaspoon salt

2 cups boiling water

1 cup chopped fresh parsley

1/2 cup chopped scallions (4 scallions)

1/4 cup chopped pitted Kalamata olives (12 olives)

1 navel orange, peeled, sectioned and diced

1 tablespoon lemon juice

freshly ground pepper to taste

 

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.

Serves 6.