Citrusy Couscous Salad with Olives

1 1/2 cups whole wheat couscous
1/4 cup orange juice concentrate, thawed
2 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon chopped fresh thyme or 1 tsp dried thyme leaves
1 tsp freshly grated orange zest
1/2 tsp salt
2 cups boiling water
1 cup chopped fresh parsley
1/2 cup chopped scallions (4 scallions)
1/4 cup pitted Kalamata olives (12 olives)
1 navel orange, peeled, sectioned and diced
1 tbsp lemon ujuice
Freshly ground pepper to taste

Stir Together couscous, orange juice concentrate, oil, mustard, thyme, orange zest and salt in a large bowl. Stir in boiling water, cover and set aside until the liquid has been absorbed, about 5 minutes.
Fluff the couscous with a fork. Add parsley, scallions, olives, diced orange and lemon juice; toss to blend.
Season with pepper.

Better if you regrigerate for up to 2 hours.

Number of Servings: 6

Recipe submitted by SparkPeople user KRISTA0610.