Adapted from eatingwell.com. whole-wheat couscous orange juice extra-virgin olive oil Dijon mustard fresh thyme or dried thyme leaves freshly grated orange zest salt boiling water fresh parsley scallions Kalamata olives orange lemon juice pepper cvt

Ingredients

1 1/2	c whole-wheat couscous (89308)
1	c orange juice
2	tbsp extra-virgin olive oil
1	tbsp. Dijon mustard
1	tbsp. chopped fresh thyme or 1 Tsp. dried thyme leaves
1	tsp. freshly grated orange zest (9216)
1/2	tsp. salt
1 1/4	c water, boiling
1	c chopped fresh parsley
1/2	c chopped scallions (4 scallions)
1/4	c chopped pitted Kalamata olives (12 olives)
1	navel orange, peeled, sectioned and diced
1	tbsp. lemon juice
1	Freshly ground pepper to taste

Directions

1. Stir together couscous, orange juice oil, mustard, thyme, orange zest and salt in a large bowl. Stir in boiling water and warmed oranged juice; cover and set aside until the liquid has been absorbed, about 5 minutes.
   
   
2. Fluff the couscous with a fork. Add parsley, scallions, olives, diced orange and lemon juice; toss to blend. Season with pepper.
   
   
3. Cover and refrigerate for 2 hours.
   
   

Categories

Citrus, Fruits, Herbs, Pasta, Salads, American, Mediterranean, Boil, Chill, Vegetarian, Sugar-Free

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat No cholesterol Very high in vitamin C