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Olive Oil Drizzled Couscous Salad
From Dorothy McNett's recipes at www.dorothymcnett.com. This is a very open-ended recipe, just add whatever vegetables you have on hand. Provide extra virgin olive oil in a small bowl or dish so people can drizzle it over their servings. A nice way to teach family and guests about "olive oil tastings".
2 cups boiling water or vegetable, beef, or chicken stock
Bring the water or stock to a full boil and then add the couscous, olive oil, zest, lemon juice, salt, and pepper. Stir well. Remove from heat, cover and allow to stand 5-6 minutes, or even several hours. Fluff with a fork and add the tomato, bell pepper, onion, parsley and shrimp or chicken. Serve on lettuce leaves. Provide olive oil in small glass cups or pitchers. Allow diners to drizzle oil over the salad and sprinkle with black or coral sea salt.
Recipe created 1997-02-10.