Orange Blossom Mediterranean Couscous

I love colorful food. It’s just so darn pretty! The oranges, reds, purples and greens of this salad are so gorgeous. I found this recipe while searching for ways to use my Nielsen-Massey Orange Blossom Water. It’s a traditional Mediterranean salad with a hint of citrus. I’ve discovered a little can go a long way when using the Orange Blossom Water, but it’s a fun way to play around with your favorite recipes!

 Couscous Ingredients
Recipe From Nielssen Massey
1 cup water
1 cup spicy tomato juice
1 teaspoon Nielsen-Massey Orange Blossom Water
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
3/4 teaspoon salt
1 (10-ounce) box original couscous
2 dozen grape tomatoes, sliced in half lengthwise
1 (6-ounce) jar pitted Kalamata olives, sliced in half lengthwise
1 cup walnut halves
1 (6-ounce) crumbled feta cheese
1 small orange bell pepper, chopped
3 green onions, thinly sliced
10 large fresh basil leaves, chiffonade

  1. In a sauce pan, combine water, tomato juice, orange blossom water, vanilla extract and salt. Bring to a boil.
  2. Stir in couscous, cover and remove from heat; let stand for 4½ minutes.
  3. Immediately, add cooked couscous to a large bowl and fluff with a fork; pour lemon-olive oil dressing (below) over couscous and stir to coat. Set aside to cool.
  4. Add tomatoes, olives, walnuts, feta, bell pepper, onions and basil. Stir to combine and serve. This is a great make-ahead recipe and can be served chilled.Dressing Ingredients

Dressing Ingredients

1/3 cup fresh lemon juice (3 large lemons)
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1 teaspoon sugar
1/3 cup extra virgin olive oil

To a small bowl, add lemon juice, vanilla extract and sugar; stir to combine. Drizzle olive oil into bowl while continuously whisking until dressing has emulsified; set aside.


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