Ingredients
2 cups water
1/4 cup raisins
1/2 teaspoon salt
1 tablespoon olive oil
1 (10-ounce) package plain coucous
1/4 cup chopped onions
1 large clove garlic, chopped
2 tablespoons red wine vinegar
1 tablespoon GOLDEN BLOSSOM HONEY
1/3 cup chopped roasted red peppers (approximately a 3-ounce jar)
1/3 cup green olives, chopped
2 tablespoons capers, drained
1/3 cup pine nuts, toasted
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
In a medium saucepan, bring water, raisins, salt and olive oil to a boil. Stir in coucous. Cover pot and remove from heat. Let sit for 5 minutes. Pour couscous mixture into a large bowl and toss with a fork to fluff.
In a small skillet, saute onion in one tablespoon olive oil. Add garlic and cook until softened. Stir onion mixture into coucous.
Whisk together red wine vinegar and honey. Pour over couscous and toss gently. Mix in remaining ingredients, salt and pepper to taste. Serve salad at room temperature or refrigerate for up to 24 hours.
Serves: 4-6
In a small skillet, saute onion in one tablespoon olive oil. Add garlic and cook until softened. Stir onion mixture into coucous.
Whisk together red wine vinegar and honey. Pour over couscous and toss gently. Mix in remaining ingredients, salt and pepper to taste. Serve salad at room temperature or refrigerate for up to 24 hours.
Serves: 4-6
