1 cup plus 2 tablespoons water
2 tablespoons olive oil
1 teaspoon salt
1 cup quick cooking couscous (not Israeli couscous)
4 garlic cloves, crushed
½ cup cherry tomatoes, halved
½ cup pitted black olives, sliced
¼ cup chopped parsley
¼ cup chopped dill
1 tablespoon red wine vinegar
½-1 teaspoon dried basil
⅛ teaspoon black pepper
2 tablespoons Klein’s Naturals ground walnuts
2 tablespoons olive oil
1 teaspoon salt
1 cup quick cooking couscous (not Israeli couscous)
4 garlic cloves, crushed
½ cup cherry tomatoes, halved
½ cup pitted black olives, sliced
¼ cup chopped parsley
¼ cup chopped dill
1 tablespoon red wine vinegar
½-1 teaspoon dried basil
⅛ teaspoon black pepper
2 tablespoons Klein’s Naturals ground walnuts
- Place water, olive oil, and salt in a medium-size pot. Bring to a boil.
- Add couscous, mix, remove from heat, and let stand for 10 minutes. Fluff with a fork to separate the grains.
- Add remaining ingredients and mix well. Serve warm or at room temperature.
For more great recipes, check out this weeks issue of Whisk by Ami
