Mediterranean Pearl Couscous Salad

two bowls of mediterranean salads with a bottle of ellyndale macadamia nut oil in between

Servings

This side dish brings a little Mediterranean vibe to your everyday meals. With luscious macadamia nut oil, it might just be rich and nurturing enough to serve as your whole meal. Prep and store for easy lunches or dinners on the go and add a protein of your choice to take it up a notch.

Ingredients

1 ½ cups water

1 cup uncooked pearl couscous

2 tablespoons, divided Macadamia Nut Cooking Oil in Glass Bottle

½ cup red bell pepper, chopped

1 cup English cucumber, sliced

⅓ cup red onion, thinly sliced

⅓ cup fennel, thinly sliced

⅓ cup pitted Kalamata olives

2 tablespoons capers

2 teaspoons red wine vinegar

2 tablespoons lemon juice

1 garlic clove, minced

½ teaspoon salt

¼ teaspoon pepper

¼ teaspoon red pepper flakes

2 tablespoons dill, chopped

Directions

In a medium pot, bring 1½ cups water to a boil. Add couscous, cover, and reduce to a simmer. Cook 8 minutes, or until al dente. Rinse with cold water and drain.
Into a large bowl, add couscous with 1 tablespoon Macadamia Nut Oil and mix to combine. Add remaining ingredients and toss to combine.