Whole-Wheat Couscous Salad
Roasted beets and lots of greens make this a healthful salad as well as a colorful presentation for any table.
Martha Stewart Living, June 1997
Roasted beets and lots of greens make this a healthful salad as well as a colorful presentation for any table.
Make the olive-cured olive oil by placing half a cup (2 and a half ounces) Moroccan or Kalamata olives in one cup of extra-virgin olive oil. Let steep for at least one day, and use as olive oil in salads, marinades, etc.