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Mediterranean Israeli Couscous Salad with Lemon EVOO


1 whole roasted red pepper cut into 2” pieces

2 tablespoons of lemon fused extra virgin olive oil

1/2 of pitted kalamata olives (or olives of choice)

2 cups of (unsalted kitchen basics) chicken broth or vegetable broth

1 cup of (whole wheat or tri color ) Israeli couscous 

1/2 cup of canned artichokes quartered 

dash of kosher salt (optional) and pepper 

1/2 cup of firm (regular, low fat, fat-free) feta cheese diced in very small pieces or crumbled

2 tablespoons of fresh dill, minced 


1. Make the roasted red peppers and set aside 

2. In a medium port add broth and couscous and bring to a boil. Cover and reduce heat to low and simmer for about 20 minutes or until all liquid is absorbed. Stir frequently.

3. While couscous is cooking prepare rest of salad. In a large bowl add roasted red peppers, artichokes and  kalamata olives.

4. Once couscous is done add to the bowl and stir in lemon fused EVOO and a dash of kosher salt (optional) and fresh pepper. Refrigerate until chilled.

5. Add feta cheese, dill and drizzle with more oil if needed. Stir to incorporate.

6. Garnish with 2 tablespoons of fresh dill minced - more or less depending on your taste.

7. Serve and enjoy

recipe from Concord Hospital Center For Health Promotion adapted from Williams Sonoma

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