Couscous Salad
This couscous salad has been a staple in our family for many years, now made better with Frescolio EVOO and Balsamic Vinegar!
Servings Prep Time
8people 20minutes
Passive Time
8 hours
Servings Prep Time
8people 20minutes
Passive Time
8 hours
Ingredients
  • 2tbsp Frescolio Persian Lime Infused EVOOdivided
  • 1tin Del Monte summer crisp corn341ml tin
  • 1/3cup onionchopped
  • 1/3cup red and green pepperchopped
  • 2cloves garlicminced
  • 1/2tsp cumin
  • 1/4 tsp cayenne
  • 1/4cup water
  • 1/2tsp salt
  • 1cup chicken or vegetable stockuse vegetable stock for vegetarian or vegan option
  • 1cup couscous
  • 1 limezested & juiced
  • 1tbsp Frescolio Sicilian Lemon White Balsamic Vinegar
  • 1/2cup cilantrochopped
Instructions
  1. Heat 1 tablespoon olive oil in a fry pan. Sauté onion, peppers, and garlic for two or three minutes until tender crisp. Add corn, cumin, and cayenne pepper.
  2. Bring water and stock to a boil. Stir in couscous and salt. Cover and remove from heat. Let stand for 15 minutes.
  3. Combine remaining 1 tablespoon lime olive oil, couscous, vegetables, lime juice, balsamic vinegar, and cilantro. Refrigerate for several hours or overnight. Bring out of the fridge for an hour or two before serving.
Recipe Notes

This recipe uses Frescolio’s Persian Lime Infused EVOO and Sicilian Lemon White Balsamic Vinegar. You could also use the following for a different taste:

Please note: since all of our balsamics contain a small percentage of wine vinegar, we cannot guarantee that they are all being sourced from a vegan wine filtration process. The same goes for our wine vinegars (our Apple Cider Vinegar is the only vinegar we carry that does not contain wine vinegar, making it certifiably vegan). As such, our balsamics and wine vinegars may not be suitable for vegans. All of our oils, excluding the Bacon Infused EVOO, are suitable for vegans.