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Mediterranean Israeli Couscous Salad with Lemon Olive Oil Recipe

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Israeli Couscous Salad

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Mediterranean Israeli Couscous Salad with Lemon Olive Oil Recipe
-1 whole roasted red pepper cut into 2” pieces
-2 tablespoons of Sonoma Farm lemon infused extra virgin olive oil -more or less depending on your taste
-1/2 cup of Sonoma Farm Kalamata olives – pitted
-2 cups of chicken broth
-1 cup of Israeli couscous
-1/2 cup of canned artichokes quartered
-Dash of Kosher salt and pepper
-1/2 cup of firm feta cheese diced in very small pieces or crumbled
-2 tablespoons of fresh dill minced - more or less, depending on your taste
Make the roasted red peppers and set aside.  In a medium pot 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. While couscous is cooking prepare the rest of the salad.  In a large bowl add roasted red peppers, artichokes, and Kalamata olives.  Once couscous is done add to the bowl and stir in lemon infused oil and a dash of kosher salt and fresh pepper. Refrigerate until chilled.  Add feta cheese, dill and drizzle with more oil if needed.  Stir to incorporate. Serve and enjoy!