COUSCOUS AND CURRANT SALAD
Cook two cups of couscous and let cool. Add 1 cup each of currants, cashew halves, sweet red onion (diced), thawed frozen peas (blanched for 2 minutes), ½ cup chopped Italian parsley, and ½ c pitted Kalamata olives.
Whisk together 12 tbsp olive oil, 4 tbsp seasoned rice vinegar, 2 tbsp balsamic vinegar, 2-3 large pressed garlic cloves, sugar, salt and pepper (to taste).
Combine all ingredients and toss well. Serve immediately or cover and serve within 2 hours at room temperature.