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Maille Dijon Originale Mustard -- 13.4 oz


Maille Dijon Originale Mustard
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Maille Dijon Originale Mustard -- 13.4 oz

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Maille Dijon Originale Mustard Description

  • Chefs Best Award - 2015
  • Gluten Free
  • Sugar Free
  • Kosher

A traditional Dijon Mustard that dates back to 1747 when Maille was founded.

  • Traditional Dijon mustard with smooth and creamy texture
  • Gold Medal and Grand Champion - 2013 World-Wide Mustard Competition
  • Perfectly suitated to sandwiches, chicken and fish recipes
  • Product of Canada


Directions

Refrigerate for quality.
Free Of
Gluten, sugar.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: 1 Tsp. (5 g)
Servings per Container: About 76
Amount Per Serving% Daily Value
Calories5
Total Fat0.5 g1%
Sodium120 mg5%
Total Carbohydrate0 g0%
Protein0 g
Other Ingredients: Water, mustard seeds, vinegar, salt, citric acid, sulphites (preservative).
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Israeli Couscous Salad with Lemon, Mint & Feta

Spring is in the air with this Israeli couscous salad. Israeli couscous (also known as pearl couscous) is actually a tiny, toasted pasta. Tender and slightly chewy, it makes a great base for this salad. Mix it with English peas, fresh spring asparagus and grape tomatoes. Fresh mint and lemon zest add brightness, and feta cheese brings a touch of tang. Toss it all together with a lemon vinaigrette for a mouthwatering, healthy meal that makes the soul sing of spring. Israeli Couscous Salad with Lemon, Mint & Feta  

Israeli Couscous Salad with Lemon, Mint & Feta

Couscous salad

  • 1 cup Israeli (pearl) couscous
  • 1 cup shelled English peas
  • 1 cup asparagus (cut into 1-inch pieces)
  • ¾ cup cherry or grape tomatoes (halved)
  • 2 Tbsp. mint (julienned)
  • 4 oz. feta cheese (1/2 block)
  • Zest of 1 lemon

Dressing

  • ? cup extra virgin olive oil
  • 3 Tbsp. lemon juice
  • 1 tsp. Dijon mustard
  • 1 tsp. honey
  • ½ tsp. grated garlic
  • ½ tsp. oregano
  • Salt to taste
  • Pepper to taste
  1. In medium pot, bring 2 cups of water to boil.
  2. Add couscous and cook until al dente, about 10 minutes.
  3. To large mixing bowl, add drained couscous and set aside.
  4. Fill medium-sized bowl with ice water; line baking sheet with clean towel. Set aside.
  5. Fill medium pot with water and bring to boil. Add English peas and cook until bright green and tender, 3-5 minutes. Using slotted spoon or skimmer, remove peas from water and immediately place in bowl filled with ice water.
  6. Add asparagus to same pot with water still boiling and cook for about 2 minutes.
  7. Using slotted spoon or skimmer, remove asparagus from water and immediately place in bowl filled with ice water
  8. Remove asparagus from pot and dunk in ice water. After a minute of two, remove from the iced water and drain on the towel lined baking sheet.
  9. In small bowl, whisk together extra virgin olive oil, lemon juice, Dijon mustard, honey, grated garlic and dried oregano. When emulsified, season with salt and pepper to taste.
  10. To mixing bowl with couscous, add peas, asparagus and tomatoes. Drizzle with desired amount of dressing and gently toss to combine.
  11. Mix in mint and lemon zest.
  12. Transfer to serving dish and top with feta cheese.
  13. Crumble feta cheese with serving utensils prior to serving.

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