Citrusy Couscous Salad with Olives

Ingredients

• 1 1/2 cups whole-wheat couscous
• 1/4 cup orange juice concentrate, thawed
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
• 1 teaspoon freshly grated orange zest
• 1/2 teaspoon salt
• 2 cups boiling water
• 1 cup chopped fresh parsley
• 1/2 cup chopped black olives (4 scallions)
• 1/4 cup chopped pitted Kalamata olives (12 olives)
• 1 navel orange, peeled, sectioned and diced
• 1 tablespoon lemon juice
• Freshly ground pepper to taste

Directions

Stir together couscous, orange juice concentrate, oil, mustard, thyme, orange zest and salt in a large bowl. Stir in boiling water, cover and set aside until the liquid has been absorbed, about 5 minutes.

Fluff the couscous with a fork. Add parsley, scallions, olives, diced orange and lemon juice; toss to blend. Season with pepper.