Page 58 - Gather The Art of Shared Plates Holiday Cookbook 2021

Sun Dried Tomato

Tricolor Couscous

Ingredients Instructions

1 cup Water 1. Pour water, 1 tbsp olive oil, and ½ teaspoon
salt into a medium pot and bring to a boil
3 tbsp Ambrosia Olive Oil, divided over high heat. Add couscous, cover, and
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remove from heat. Let sit until all the water
½ tsp Salt has absorbed and couscous is puffed, about
3/4 cup Ambrosia Tricolor Couscous 5 minutes.
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2 Green Onions, finely chopped 2. In a medium skillet, drizzle remaining olive
oil over medium heat. Add green onions
¼ cup Ambrosia Diced Sun-Dried Tomatoes and sun-dried tomatoes. Cook until heated
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through and beginning to soften, about
2 Garlic Cloves, minced 2 minutes. Stir in the garlic and cook until
just fragrant, about 30 seconds.
1 tsp Oregano, dried

3. Fluff the couscous with a fork before tossing
1 tsp Basil, Dried with the vegetables. Season with the oregano,
1 tsp Onion Powder basil, onion powder, salt, and pepper. Drizzle
with lemon juice right before serving. Enjoy!
2 tbsp Ambrosia Lemon Juice
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Salt & Pepper, to taste

Olive Oil
Historically, olive oil was used not only for food, but for medicine, lamp fuel, soap, and skin care.

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