Couscous With Diced Veggies, Olives and Cilantro
 Couscous
is a staple of the Maghreb (southwest littoral of the Mediterranean) and
a versatile grain. It holds up well to all manner of seasonings and
accompaniments. Here is a nice side dish that goes well with lamb, pork,
chicken or fish. With pork and chicken, you might add a serving side of
unsweetened apple sauce, which compliments both the entrée and the
couscous.
Please make your couscous as I was taught at school by our Algerian
French chef and as described in my basic recipe for Couscous.
COUSCOUS WITH DICED VEGGIES, OLIVES AND CILANTRO
Yield: 8 servings
See Abbreviations, if needed
· 10 oz prepared couscous
· 1 C plain
yogurt
· 1.5 T RWV
· 1 T Dijon
mustard
· 3 T EVOO
· 1 C diced
red peppers (or red and yellow)
· 1/2 C finely diced shallots
· 1/2 C finely diced carrots
· 1 C diced
calamata olives
· 3/4 C minced fresh cilantro
(or parsley)
· S/P TT
1. Prep couscous as per basic recipe and cool
2. Combine yogurt, RWV and mustard in large stainless steel bowl
3. Whisk in the EVOO
4. Add couscous and other ingredients
5. Toss to coat
6. Serve ambient with lamb, pork, chicken or fish
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