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 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. |

