Ingredients

• 1 cup instant tri-colored Couscous prepared and cooled
• 1 cup halved Grape Tomatoes
• ½ cup halved Kalamata Olives
• 1 cup chopped Artichoke Hearts drained (marinated in oil)
• ½ unpeeled diced English Cucumber
• ½ cup chiffonade fresh Basil
• 1 teaspoon Zesty Mediterranean Herb Blend
• I cup Water
• ¼ cup plus 1 tablespoon Meyer Lemon Oil Blend
• ¼ cup Traditional Balsamic Vinegar
• Juice of one Lemon
• Sel Gris Salt, to taste

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bon COOK Products Used

Flexipan® Large Round Mold, Octagonal Bonmat™, Set of Three Spatulas, Mini Whisk, Citrus Press, FRENCH PANTRY Sel Gris Salt, FRENCH PANTRY Zesty Mediterranean Herb Blend, FRENCH PANTRY Meyer Lemon Oil Blend

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Directions

1. Place Large Round Mold Flexipan® on a dinner plate (for stability) and combine Water, 1 cup Meyer Lemon Oil Blend, Zesty Mediterranean Herb Blend, and pinch of Sel Gris Salt
2. Cover Round Mold with Octagonal Bonmat and microwave for 1-2 minutes until you see steam escaping between the Mold and the Bonmat
3. Remove from microwave and stir in instant couscous
4. Cover with Octagonal Bonmat and let sit 10 minutes
5. Fluff with fork and refrigerate until cool
6. In a small bowl whisk ¼ cup Meyer Lemon Olive Oil, Traditional Balsamic Vinegar, juice of one Lemon, and a pinch of Sel Gris Salt
7. To the cold couscous in the Round Mold add Tomatoes, Olives, Artichokes, Cucumbers and Basil
8. Drizzle vinaigrette over top and mix well

 
bon TIP: Lift Octagonal Bonmat away from you to prevent steam injuries!

     

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Time:

Active Time: 10 minutes
Total Time: 30 minutes

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Recipe Yield

8 - 1/2 cup servings