Giant Couscous Salad

In a large serving bowl, combine the cooled couscous with chopped Odysea roasted red peppers, Odysea Kalamata olives, and finely diced  Odysea preserved lemon rind. Drizzle generously with Odysea Greek extra virgin olive oil and toss well. Transfer to a serving platter and finish with a decorative drizzle of Odysea Balsamic glaze before serving. Serve chilled or at room temperature.