A simple title for a simple dish.
Catching the tail end of last week’s couscous‘ popularity, I offer you this rendition. It proves a few things: that couscous is the blankest of blank canvases, that the simple flavors of pure foods is unbeatable, and that lunch at work need never be boring again.
- 2/3 cup dry couscous, prepared howsoever you prefer…
- 4 cloves garlic
- 1-2 tbsp olive oil
- 2-3 tsp apple cider vinegar
- salt and pep
- 1/3 large, red onion
- 1/2 cup flat leaf parsley
- 1 1/3 cups greek olive mix (or whichevers you’ve got a special place in your heart for)
How could I refuse?
Once mashed, mix with the other dressing ingredients: lemon juice, salt, pepper, apple cider vinegar, olive oil. In a moment of serendipitous genius, I added a tablespoon or so of the liquid in the container that had ever-so-kindly been housing my olives for the past week…I highly recommend you do the same.
Dice the onion and parsley. And then grab your starlet and let her do her thing. Her sweet, salty, and somewhat briny thing. I’ve a penchant for olives and so choosing between them, well it simply couldn’t be done.
Lunch is served, my dears. Eat up!
(Makes 3 lunch-sized portions)