Cous Cous Revisited

I've posted about the virtues of cous cous before as a staple and a backdrop for fresh veggies. Regular cous cous is delicious but if you ever see Israeli cous cous (Trader Joe's has a good one) give it a try. Whereas cous cous reminds me of rice, Israeli cous cous definitely leans toward pasta in texture and tastes almost like orzo. It stands up to a sauce or dressing and absorbs flavors quite well.

Here is a recipe for a greek style salad, best served room temperature or chilled.

Ingredients

1 box Israeli cous cous

Handful kalamata olives, chopped

1 small bunch scallions or chives

Handful tomatoes, chopped

1 small red onion, chopped

Handful toasted pine nuts

Balsamic Vinegar

Olive oil

Juice of 1 lemon

Optional: handful of capers

Cook the cous cous according to the package. While it's still warm, add all of the ingredients along with salt and pepper.