Green Olive Couscous
Adapted from Tyler Florence: Tyler's Ultimate: Brilliant Food to Make Any Time
- Kosher salt
- 1/2 pound green beans, trimmed
- 1-1/2 cups cold water
- 1 cup couscous
- 1 tablespoon champagne vinegar or white wine vinegar
- 2 tablespoons grapefruit olive oil
- 1 fennel bulb, sliced paper-thin
- Freshly ground black pepper
- 1/4 cup pine nuts, toasted
- 1/4 cup halved, pitted green olives
Step 1: Bring a large pot of salted water to a boil for the beans.
Step 2: Fill a large bowl with ice water and add salt to it until it tastes lightly salty - this is your water bath to refresh the beans. When the water comes to a boil, add the beans ad cook until tender, about 3 minutes. Drain, then refresh in the water bath to keep the bright green color and drain well again. Cut into 1/2 inch pieces.
Step 3: Meanwhile, pour the cold water over the couscous in a medium bowl (using cold water will preserve the grain's nutty crunch).
Step 4: Cover and let stand for about 15 minutes, until all of the water has been soaked up. Combine the vinegar, oil, and fennel in a large bowl, season with salt and pepper, and stir. Fold in the couscous along with the pine nuts, the cooked green beans, olives, and more salt and pepper to taste.