Israeli Couscous with Vegetables and Feta

Prepare this as a delicious side dish or add cooked chicken to make it a meal!

Ingredients

  • 2 cups Israeli couscous (or orzo pasta)
  • 4 cups low sodium chicken broth
  • 3 tbsp Calivirgin Extra Virgin Olive Oil
  • 1 bunch asparagus, cut into 2 inch pieces
  • ½ red onion, sliced
  • 2 cups sliced mushrooms
  • 1 cup feta
  • 1 tsp. garlic powder or garlic salt
  • sea salt and freshly ground pepper
  • Calivinegar Barrel Aged Balsamic for drizzling

Preparation

  1. In a medium saucepan, heat 2 tbsp. Calivirgin Extra Virgin Olive Oil on medium-high heat.
  2. Add the couscous and cook, stirring occasionally until slightly browned (about 3-5 min.).
  3. Add the chicken broth and bring to a boil. Simmer for 10-12 minutes or until the liquid has evaporated.
  4. Transfer to a bowl and set aside.
  5. In a medium skillet, 1 tbsp. Calivirgin Extra Virgin Olive Oil on medium-high heat.
  6. Add asparagus, onion, mushrooms and garlic powder/salt.
  7. Sauté until vegetables are tender. Salt and pepper to taste.
  8. Fold cooked vegetables into couscous, drizzle with Calivinegar Barrel Aged Balsamic and sprinkle with feta.
  • Additions: Add zucchini or summer squash to vegetable mixture if preferred. Add cooked chicken to make it a meal!