1 C COUSCOUS OR QUINOA (SOME QUINOA NEEDS TO BE RINSED )
1 TBSP OLIVE OIL 1/2 TSP CARMALETE'S SEASONING
1/4 C WATER OR SODIUM-FREE VEGETABLE BROTH
JUICE OF 1 LEMON 4 OZ OF MUSHROOM SLICES
1 C TOMATO PEARLS (OR CHERRY); WASHED, CUT IN HALF
1/2 OF SM ONION; PEELED, DICED
2 CLOVES GARLIC; PEELED AND DICED
1 C OLIVES; BABY KALAMTA OLIVES (RINSED) OR GREEN - CUT IN HALF
1/4 C FRESH PARSLEY LEAVES; CHOPPED
IN A MEDIUM SAUCEPAN, BRING WATER OR BROTH AND OIL TO A BOIL. STIR IN COUSCOUS OR QUINOA. COVER, REMOVE FROM HEAT, AND LET SIT 3 MINUTES. PRICK WITH A FORK TO CHECK CONSISTENCY (YOU DO NOT WANT IT DRY).
ADD LEMON JUICE, CARMALETE'S SEASONING, MUSHROOMS, ONIONS, TOMATOES, OLIVES, AND GARLIC; MIX TOGETHER WELL. SPRINKLE PARSLEY LEAVES ACROSS THE TOP AND PLACE IN AN AIR TIGHT COVERED DISH. REFRIGERATE OVER NIGHT OR AT LEAST FOR 4 HOURS.
CAN BE EATEN WITH PITA CHIPS, CRISP HARD BREAD, ON SANDWICHES, OR ALONGSIDE MEAT OF YOUR CHOICE.
SERVING SPOON SIZE SERVES 6-8