Couscous Salad


2 cups cooked couscous
2 tablespoons (30 mL) raw nuts
2 tablespoons (30 mL) raisins
½ cup (125 g) feta cheese, diced
½ cup (125 mL) chopped fresh parsley
3 tablespoons (45 mL) Maison Orphée Extra Virgin Olive oil
2 tablespoons (30 mL) Maison Orphée organic red wine vinegar
2 tablespoons (30 mL) maple syrup
Sea salt and pepper to taste


Cook the couscous and place in a bowl. Mix the oil, vinegar, maple syrup, salt and pepper in a separate bowl. Pour this dressing over the cooked couscous and mix. Add pistachios, grapes, cheese and parsley. Serve warm.