I thought I might take a break from sweet treats. It seems like that’s all I’ve been doing this week! We are still quite a ways from Valentine’s Day, but I just couldn’t help myself. Check out my Vanilla Cupcakes and Red Velvet Soft Sugar Cookies if you haven’t yet! They are full of Valentine’s Day deliciousness. So anyway, to lighten things up, I threw this Mediterranean olive couscous salad into the mix. No, I did not combine this with the sweets. I promise. I merely whipped up this salad to balance out the level of sugar my body took in this week. So anyway, this salad is great. It’s great warm or cold, and I know we are a ways a way from “picnic season,” this recipe is great for an outdoor get together. It’s light, refreshing and a cinch to whip up. It will keep in the fridge for a couple of days, making it a great daytime snack. Whip it up ASAP!
Beer: He’Brew Jewbelation Reborn (17)
Brewed By: Shmaltz Brewing
Style: American Strong Ale
Description: This 17th Anniversary brew is like no other beer I’ve ever had. In celebration of their anniversary, Shmaltz Brewing brewed this delicious concoction with 17 hops and 17 malts. It is also 17.0% in alcohol content! There are so many flavors going, like chocolate, coffee and dark fruits. It’s fruity notes is what drew me to pair it with this salad. The beer really compliments the heavy olive taste of this recipe. It’s a great beer and a great beer pairing. Pick up a bottle while you still can!
This Mediterranean olive couscous salad is perfect warm or cold. It works great as a side dish or all by itself!
- 1 1/2 cups water
- fine sea salt
- 1 cup couscous
- 1 1/2 teaspoons dijon mustard
- 2 tablespoons lemon juice
- 1 tablespoon white wine vinegar
- 1/4 cup extra virgin olive oil
- 2 garlic cloves, minced
- black pepper
- 1 1/2 cups olives, assorted black, green and kalamata
- 1/4 cup red onion, diced
- 1/2 cup fresh parsley, finely chopped
- In a small saucepan, bring the water and 1/2 teaspoon of sea salt to a rolling boil. Whisk in the couscous and remove from heat. Cover the pan and let sit for 4-5 minutes. Remove from the lid and fluff the couscous up with a fork. Transfer to a bowl, cover and refrigerate.
- In a large bowl, whisk together the dijon mustard, lemon juice, white wine vinegar, olive oil, garlic, and a dash of salt and black pepper. Add the olives, red onion and parsley to the bowl with the dressing and toss to combine.
- Next, add the couscous to the bowl with the dressing. Toss again to combine. Cover and refrigerate or serve immediately for a warm salad.
- Garnish with parsley and enjoy!
Hardware: * Cutting Board * Sharp Knife * Measuring Cup * Measuring Spoons * Small Saucepan with Lid * Bowls * Whisk *