1/4 cup olive/canola oil blend
1 lb. yellow onions, diced medium
1/2 tsp. ground ginger
1/2 tsp. turmeric
2 tsp. vegetarian “chicken” broth powder
5 tsp. lemon juice
1 cup water
1 cup couscous
1 Tbsp. dry or 2 Tbsp. fresh mint
1/4 cup chopped fresh basil
1 Tbsp. chopped fresh parsley
1/2 cup pitted black olives (whole or sliced)
Sauté onions in oil until browned. Add turmeric, ginger and broth powder and stir well. Add water and bring to a boil.
Stir in couscous, mint, basil, parsley and black olives. Cover, remove from heat and let sit 5 minutes.
Fluff with a fork and serve, or chill for a cold salad.
Feel free to add a protein of your choosing. Garbanzo beans or sautéed tempeh would go nicely in the salad, or chicken would be nice on the side.