Sicilian Orange and Olive Couscous Salad

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Oranges and olives are synonymous with ingredients of Sicily.  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 when served as a table olive or for use in salads.  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 ½ cups DeLallo Couscous
¼ cup orange juice concentrate, thawed
2 Tbsp DeLallo Extra Virgin Olive Oil
1 tsp Dijon mustard
1 tsp freshly grated orange zest
1 tsp fresh grated lemon zest
½ tsp salt
2 cups boiling water
1 cup chopped parsley
½ cup shopped shallots
¼ cup chopped and pitted DeLallo Castelvetrano olives  (about 15 olives)
1 orange, peeled, sectioned and diced (use blood oranges if you can find them)
1 Tbsp fresh lemon juice

Directions:

Stir together couscous, orange juice, olive oil, mustard, orange zest, lemon zest and salt in a large bowl.   Stir in boiling water, and set aside covered for 5 minutes.  Fluff the couscous with a fork, add the parsley, shallots, olives, oranges and lemon juice; toss together.  Season with additional salt and pepper to taste.   

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