Mediterranean Couscous Salad with Black Olive Tapenade

This couscous salad is built around the bold, savory depth of our Black Olive Tapenade. Fresh vegetables, balsamic, and Dijon come together in a bright, balanced mix, while the tapenade adds a rich olive flavor that coats every grain. It’s an easy, ingredient-forward dish that feels just as suited for gatherings as it does for everyday meals.

Serves: 6
Prep Time: 15 minutes
Cook Time: 5 minutes

Ingredients

• 3 cups vegetable or chicken stock
• 2 cups instant whole wheat couscous
• 3 tablespoons olive oil
• 6 tablespoons balsamic vinegar
• 2 tablespoons New Canaan Farms Black Olive Tapenade
• 4 teaspoons Dijon mustard
• 1 clove garlic, minced
• 2 cups julienned red bell peppers
• 1 pound zucchini, cut into julienne strips
• ½ cup finely diced red onion
• 2 medium-large tomatoes, diced
• Sea salt and freshly ground black pepper, to taste

Serve With: Grilled chicken, fish, or as part of a Mediterranean-style spread

Directions

1. Bring the stock to a boil in a covered pot. Stir in the couscous, remove from heat, cover, and let stand for 5 minutes until the liquid is absorbed. Fluff gently with a fork and allow to cool slightly.

2. In a large bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, garlic, and Black Olive Tapenade until smooth and well combined. Season lightly with salt and freshly ground black pepper.

3. Add the red bell peppers, zucchini, and red onion to the bowl and toss to coat in the dressing.

4. Fold the warm couscous into the vegetable mixture, stirring gently to distribute the dressing evenly.

5. If not served immediately, refrigerate without the tomatoes. About 30 minutes before serving, fold in the diced tomatoes and adjust seasoning as needed.

6. Serve at room temperature or slightly chilled.