vegetarianirvana's Notes:
Expand1 tablespoon of light olive oil Ask a question about this ingredient
1 cup Israeli Cous Cous Ask a question about this ingredient
1 and 3/4 cups of OJ, freshly sqeezed or store bought [without pulp] Ask a question about this ingredient
10 + 2 salty, pitted green marinated olives Ask a question about this ingredient
2 tablespoons, finely minced sweet yellow onions Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
a couple of sprigs of lemon thyme leaves[optional] Ask a question about this ingredient
Toast the Cous Cous in 1/2 a tablespoon of oil, till it turns nutty brown all over, about 2-3 minutes. Add the orange juice and stir till the the liquid starts bubbling. Add the salt to taste[ I added 1/2 teaspoon]. Reduce the heat to a simmer, and put a tight fitting lid on the pot and cook for about 10 mniutes. Halfway through, stir to release any cous cous sticking to the bottom and cover again.
Ask a question about this stepWhile that is cooking, rough chop the olives. To it add the finely minced onions, the remaining 1/2 tablespoon of oil and pepper.[I added almost 1/4 teaspoon] This is the dressing. Slice the remaining 2 olives into rings for final decoration.
Ask a question about this stepOnce the cous cous is cooked al dente, fluff it up so it doesn't stick together and add the dressing, mix well, adjust salt to taste. Add the olive rings and the lemon thyme leaves if using.
Ask a question about this stepThe sweetness of the orange juice contrasts beautifully with the saltiness of the olives and I love the little lemony bursts from the thyme in every mouthful.
Ask a question about this stepWell, thank you for the wonderful serving idea.
This recipe is outstanding. I made it last night and had leftovers today and licked the plate!
Licking the plate is the ultimate in compliments! Thanks so much.
I plan to try this with quinoa. Sounds like a winner, and the taste profile is right up our alley. Thanks!
Made this tonight and piled it into the middle of a huge artichoke. Sooooo good. Thanks for a wonderful and easy recipe!!