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About the Dish

  • Sliced Almonds

    Sliced Almonds

  • Israeli Couscous

    Israeli Couscous

  • PeachDish Salt

    PeachDish Salt

  • AtlantaFresh Greek Yogurt

    AtlantaFresh Greek Yogurt

  • Grey Poupon Dijon Mustard

    Grey Poupon Dijon Mustard

  • Cucumber

    Cucumber

  • Vidalia Onion

    Vidalia Onion

  • Black Olives

    Black Olives

  • Tarragon

    Tarragon

METHOD

1
Prepare your mise en place: Halve each cucumber lengthwise, and thinly slice crosswise. Peel and dice onion. Chop olives. Pick and chop tarragon leaves.
2
Place a saucepan with a lid over medium heat. Add 1 teaspoon olive oil, almonds and couscous. Cook, stirring frequently, until toasted, 4-5 minutes. Carefully add 2 1/2 cups water. Stir in 1/4 teaspoon PeachDish Salt, and increase heat to high.
3
When liquid comes to a boil, reduce heat to low, and cook, stirring occasionally, until all liquid has been absorbed and couscous is tender, 15-16 minutes.
4
Spread couscous on a baking pan to cool at least 10 minutes.
5
In a small mixing bowl combine yogurt, vinegar, mustard, remaining 2 teaspoons olive oil and 1/4 teaspoon PeachDish Salt. Mix thoroughly, and set aside.
6
In a large mixing bowl combine cucumbers, onion, olives and tarragon. Add cooled couscous. Mix thoroughly. Add yogurt dressing, and mix again to incorporate. Taste and season as desired with additional PeachDish Salt.
7
Divide salad between 2 plates. Enjoy!