Olive Couscous Salad
1 cup tri color couscous
2 garlic cloves, mashed
1 teaspoon salt
2 tablespoons freshly squeezed lemon juice
1 teaspoon Dijon mustard
2 teaspoons white balsamic vinegar
3 tablespoons extra virgin olive oil
freshly ground black pepper
1 1/3 cups black olives
1 1/3 cups green olives
1/4 cup finely diced red onion
1/2 cup cilantro or flat leaf parsley, minced
2-3 tablespoons minced mint
1/4 cup shaved Parmesan cheese
Bring 2 ½ cups of water to a boil in a medium saucepan. Salt the water and add couscous. Cover the saucepan and reduce the heat to low. Simmer for five minutes. Remove the pan from the heat, and allow the couscous to sit, still covered, for another 5-10 minutes. Drain any excess liquid and chill until ready to make the salad.
Make the dressing - mash together the garlic and salt. Stir in the lemon juice, mustard, vinegar, olive oil and pepper. Toss the dressing, along with the olives, red onion, cilantro and mint into the couscous. Refrigerate until ready to serve. The salad can be made a day in advance.
Before serving, shave the Parmesan cheese over the salad.