Super versatile, that is. I threw together some toasted Israeli couscous with a few
fresh vegetables, and then added some hazelnut oil, because I’m fancy like
that. This was my first time using
hazelnut oil; it is as delicious as it sounds. However, I don’t think this salad/dressing combo was the
best way to highlight the flavor of the oil. Next time I make a salad like this I will decrease the lemon
and vinegar to make room for the hazelnut to shine. Or, keep it simple with good ol’ fashioned olive oil. Either way, I love this salad. The dressing is sweet, tangy, and super
fresh. Also, this salad is totally
versatile. You could substitute
any whole grain for the couscous, dice up any delicious cheese, add any fresh
veggies, and walnuts or pecans would be just lovely.
