Cold Israeli Couscous Salad with Walnut Oil Recipe
2 cups Israeli couscous 1 tablespoons extra virgin olive oil2 cups boiling water 2 cloves garlic - finely chopped3 tablespoons toasted walnut oil 1-1/2 tbsp a b
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Cooking tools:
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- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Whisk
- Colander
- Spoon
- Serving platter
- Refrigerator
- Plastic wrap
Ingredients
- 1 tablespoon 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
- freshly ground pepper
- 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
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