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Mediterranean Couscous Salad (vegan)

Mediterranean Couscous Salad (vegan)
1 cup uncooked couscous (plus 1 1/2 cups water)
7-8 sun-dried tomatoes (dried or packed in olive oil)
15-20 pitted kalamata olives of your choice
2 large roasted red peppers (about 3/4 cup chopped)
1 Tbs Oli + Ve Sicilian Lemon Balsamic vinegar
1 Tbs Oli +Ve Extra Virgin Olive oil (less if using olive oil packed sun-dried tomatoes)
1 teaspoon dried oregano
1/2 teaspoon dried thyme
salt and black pepper to taste
Optional additions: 1 diced tomato and 1 medium cucumber, peeled and dices.

In a medium saucepan bring water to a boil, stir in couscous, remove from heat and cover with a lid. Let stand for 5 minutes. Fluff up with a fork. Place couscous into a large bowl.
If you are using olive oil packed sun-dried tomatoes, chop them into small pieces and add them to the couscous. If you are using dry sun-dried tomatoes, you need to soften them in hot water for about 5 minutes before you can chop them. To soften up dried tomatoes, put them into a bowl and pour hot water over them (enough water to cover them completely) and let sit for 5 minutes. Drain them and add them to the couscous.
Chop the olives and dice the roasted red peppers. Add them to the couscous. If using fresh tomato and cucumber, add them now. Season with oregano, thyme, olive oil and balsamic vinegar and stir until well combined. Season with salt and black pepper to taste.
Serve warm or chilled.
Submitted by Elisabeth Redman (Thank you Elisabeth!)