1 cup plus 2 tablespoons water
2 tablespoons olive oil
1 teaspoon salt
1 cup quick cooking couscous (not Israeli couscous)
4 garlic cloves, crushed
½ cup cherry tomatoes, halved
½ cup pitted black olives, sliced
¼ cup chopped parsley
¼ cup chopped dill
1 tablespoon red wine vinegar
½-1 teaspoon dried basil
⅛ teaspoon black pepper
2 tablespoons Klein’s Naturals ground walnuts

  1. Place water, olive oil, and salt in a medium-size pot. Bring to a boil.
  2. Add couscous, mix, remove from heat, and let stand for 10 minutes. Fluff with a fork to separate the grains.
  3. Add remaining ingredients and mix well. Serve warm or at room temperature.
For more great recipes, check out this weeks issue of Whisk by Ami