Greek
Salad Cous-Cous with Kalamata Olive Tapenade
Prepare the cous-cous according to package directions, using
either water or chicken stock. Add the remaining ingredients
and fluff with a fork. Let stand for 15 minutes and serve.
For
4-6 servings :
1 box instant cous-cous
Water or chicken stock
3 firm, ripe tomatoes, cubed or diced large
1 green bell pepper, diced
1 onion, diced and sauteed in 2 Tbsp. Gaea "DOP Kalamata
Extra Virgin Olive Oil"
2 Tbsp. Gaea "Kalamata olive tapenade"
2/3 cup grated feta
Salt & pepper
Grated zest of 1 lemon
1 tsp. grated orange zest
Pinch of cinnamon
1 bunch parsley, finely chopped
1 bunch mint, finely chopped
3 Tbsp. Gaea "DOP Kalamata extra virgin olive oil"
