TGIFF (Thank God it’s Fresh Friday!)

Salads are an excellent way to use the bounty of fresh produce that surrounds us this time of year. They are also a superb way to keep the oven off and the house cool. Eating a salad as a main meal is not only light and refreshing, it begs to be a part of outdoor dining.

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Couscous Salad with Olives and Vegetables

*Serves 8* Ingredients:
  • 2 large zucchini, cut in half lengthwise, then cut into ¼ inch slices
  • 3 large scallions, chopped
  • 2 red bell peppers, seeded, cut into ½ inch pieces
  • 3 garlic cloves, peeled, minced or pressed
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 cups halved, pitted olives
  • 8 cups prepared couscous, chilled
The Dressing:
  • ¼ cup olive oil
  • ¼ cup red wine vinegar
  • 3 cloves of garlic, minced or pressed
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • ¼ cup drained capers
  • ½  teaspoon salt
  • For the dressing, combine ¼ cup of oil, vinegar, 3 cloves of garlic, thyme, rosemary, capers and ½ teaspoon salt. Allow to rest at room temperature for the flavors to meld.
  • In a large bowl, combine zucchini, scallions,  bell peppers, 3 garlic cloves, 2 tablespoons oil, ¼ teaspoon salt, ¼ teaspoon pepper and olives. Allow to rest at room temperature for about 15 minutes.
  • Toss the vegetable mixture with the couscous. Slowly drizzle the dressing over the mixture, folding gently to combine. Allow to rest at least 30 minutes in the refrigerator before serving.
Adapted from Lindsay Have a great weekend! - Alison and everyone at Oldways

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