A great and tasty way to use leftovers: Couscous, Olive and Orange Salad!
250gms– 8.8 oz. couscouscooked per package directions and cooled
2tbspmint leavesroughly chopped
¼red onionthinly sliced
16pitted black olivesI used Kalamata
3tbspextra virgin olive oil
Salt to taste
Prepare the couscous following the package instructions and keep it aside to cool down.
Now prepare the vinaigrette. Put the honey, extra virgin olive oil, orange and lemon juice and salt in a small mason jar. Close the mason jar tightly with the lid and shake until well combined.
Peel and segment the oranges by slicing off the two ends of the oranges and then the sides. Do this with a knife. Make sure you remove all the white parts. Now cut out the segments by slicing them off from both sides of the membranes, as shown in the pictures. Keep aside.