Cold Israeli Couscous Salad with Walnut Oil Recipe – ChefShop.Com

Ingredients

• 2 cups Israeli couscous
• 1 tablespoons extra virgin olive oil
• 2 cups boiling water
• 2 cloves garlic - finely chopped
• 3 tablespoons toasted walnut oil
• 1-1/2 tbsp a bright vinegar
• salt and freshly ground pepper to taste
• 1 pint cherry tomatoes (about 2 cups) - halved
• 1/2 cup yellow peppers - diced
• 1/2 cup red bell peppers - diced
• 1/2 cup orange bell peppers - diced
• 2 tablespoons fresh thyme leaves
• 2 tablespoons fresh Italian (flat-leaf) parsley - chopped
• 1/2 tablespoon of walnut oil for drizzling
• 2 sprigs of fresh thyme for garnish