Orange Blossom Water Mediterranean Couscous

Orange Blossom Water Mediterranean Couscous

Ingredients

Dressing

  • 1/3 cup fresh lemon juice (3 large lemons)
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 1 teaspoon sugar
  • 1/3 cup extra virgin olive oil

Couscous

  • 1 cup water
  • 1 cup spicy tomato juice
  • 1 teaspoon Nielsen-Massey Orange Blossom Water
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 3/4 teaspoon salt
  • 1 (10-ounce) box original couscous
  • 2 dozen grape tomatoes, sliced in half lengthwise
  • 1 (6-ounce) jar pitted Kalamata olives, sliced in half lengthwise
  • 1 cup walnut halves
  • 1 (6-ounce) chunk feta cheese, coarsely chopped
  • 1 small orange bell pepper, chopped
  • 3 green onions, thinly sliced
  • 10 large fresh basil leaves, chiffonade

Directions

Dressing

To a small bowl, add lemon juice, vanilla extract and sugar; stir to combine. Drizzle olive oil into bowl while continuously whisking until dressing has emulsified; set aside.

Couscous

To a large sauce pan, add water, tomato juice, orange blossom water, vanilla extract and salt; stir to combine. Bring to a rolling boil, stir in couscous, cover and remove from heat; let stand for 4½ minutes. Immediately, add cooked couscous to a large bowl and fluff with a fork; pour lemon-olive oil mixture over couscous and stir to coat. Set aside to cool.

Add tomatoes, olives, walnuts, feta, bell pepper, onions and basil. Stir to combine and serve. This is a great make-ahead recipe and can be served chilled.

Dressing

  • 80 ml fresh lemon juice (3 large lemons)
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 1 teaspoon sugar
  • 80 ml extra virgin olive oil

Couscous

  • 240 ml water
  • 240 ml spicy tomato juice
  • 1 teaspoon Nielsen-Massey Orange Blossom Water
  • 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
  • 3/4 teaspoon salt
  • 1 (280-gram) box original couscous
  • 2 dozen grape tomatoes, sliced in half lengthwise
  • 1 (170-gram) jar pitted Kalamata olives, sliced in half lengthwise
  • 130 g walnut halves
  • 1 (170-gram) chunk feta cheese, coarsely chopped
  • 1 small orange bell pepper, chopped
  • 3 green onions, thinly sliced
  • 10 large fresh basil leaves, chiffonade

Directions

Dressing

To a small bowl, add lemon juice, vanilla extract and sugar; stir to combine. Drizzle olive oil into bowl while continuously whisking until dressing has emulsified; set aside.

Couscous

To a large sauce pan, add water, tomato juice, orange blossom water, vanilla extract and salt; stir to combine. Bring to a rolling boil, stir in couscous, cover and remove from heat; let stand for 4½ minutes. Immediately, add cooked couscous to a large bowl and fluff with a fork; pour lemon-olive oil mixture over couscous and stir to coat. Set aside to cool.

Add tomatoes, olives, walnuts, feta, bell pepper, onions and basil. Stir to combine and serve. This is a great make-ahead recipe and can be served chilled.

  • 10 minprep

  • 10 mincook

  • 12cups

This Recipe Uses

Madagascar Bourbon Pure Vanilla Extract 4oz

Madagascar Bourbon Pure Vanilla Extract

Orange Blossom Water 4oz

Orange Blossom Water