Page 22 - 2021 Passport on a Plate Final

INSTRUCTIONS

1. OPTIONAL STEP: In a medium-
sized saucepan over medium-high
heat, heat olive oil. Add the
couscous and cook, stirring
occasionally, for about 3-4
minutes or until fragrant and
lightly toasted.
2. In a medium-sized saucepan,
bring water to a boil. Add
couscous, stir and simmer for 8-10
minutes covered, or until the
liquid is evaporated and the
couscous is tender. Fluff and set
aside to cool.
3. While couscous steams, chop
vegetables and basil. Over
medium heat lightly toast the pine
nuts in a small fry pan. Salt and
set aside. In a small bowl whisk
together the dressing.
4. In a large bowl add the cooled
couscous, chopped vegetables,
pine nuts and salad dressing.
Season to taste.
5. Cover and chill for at least one
hour. Toss to mix before serving.

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