Ingredients

  • 1 cup dry large-grain couscous (sometimes called Lebanese or Israeli couscous)
  • 3 tablespoons King’s Basil or Tuscan Herb Infused Olive Oil
  • 4 tablespoons King’s Peach or Sicilian Lemon White Balsamic Vinegar
  • 1/4 cup chopped onion
  • 20 or so black olives, halved
  • 1/2 can artichoke hearts, chopped
  • 1 medium tomato, chopped
  • 1/4 cup pine nuts

Ingredients

  1. Cook couscous according to package directions and drain. Let cool 5 minutes.
  2. Place couscous in a bowl and add the remaining ingredients, tossing lightly.
  3. Serve at room temperature or chilled.

You can vary the oil, vinegar, and veggies to make different types of salads. For example, a couscous salad of Lemon EVOO, Fig Balsamic, grilled salmon and dill are a yummy combination as well!