Sicilian Orange & Olive Couscous Salad

For your Shopping Cart:

Oranges and olives are two ingredients populary in Sicilian cuisine. The combination of these two flavors seems odd but they are extraordinary together. The Castelvetrano olive, also known as the Nocellara olive, is named after the town in Sicily where it originated. Medium in size and oval in shape, the Castelvetrano provides a mild and slightly salty flavor. This recipe is best if you let it stand in the refrigerator for about 2 hours before serving, allowing the flavors to come together.

Ingredients:

• 1 1/2 cups DeLallo Couscous
• 1/4 cup orange juice concentrate, thawed
• 2 tablespoons DeLallo Extra Virgin Olive Oil
• 1 teaspoon Dijon mustard
• 1 teaspoon freshly grated orange zest
• 1 teaspoon fresh grated lemon zest
• 1/2 teaspoon salt
• 2 cups boiling water
• 1 cup chopped Italian flat-leaf parsley
• 1/2 cup chopped shallots
• 1/4 cup chopped DeLallo Castelvetrano Olives, chopped (about 15 olives)
• 1 blood orange or navel orange, peeled, sectioned and diced
• 1 tablespoon fresh lemon juice

Directions:

Combine couscous, orange juice, olive oil, mustard, orange zest, lemon zest and salt in a large bowl. Mix well. Stir in boiling water, then cover and set aside for 5 minutes. Fluff the coucous with a fork. Add parsley, shallots, olives, oranges and lemon juice. Toss to incorporate.

Season with salt and pepper to taste.

Serves 4 Send to friend Printer-friendly version