We made it with Calivirgin Premium Extra Virgin Olive Oil & Calivinegar Barrel-Aged Balsamic Vinegar
Course: Side Dish
Servings: 4
Prep Time: 10 min
Cook Time: 15 min
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INGREDIENTS
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INSTRUCTIONS
- 2 cups Israeli couscous or orzo pasta
- 4 cups low sodium chicken broth
- 3 tbsp Calivirgin Premium Olive Oil
- 1 bunch asparagus, cut into 2 inch pieces
- 1/2 red onion, diced
- 2 cups sliced mushrooms
- 1 cup crumbled feta
- 1 tsp garlic salt
- salt and pepper, to taste
- Calivinegar Balsamic Vinegar for drizzling
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In a medium saucepan, heat 2 tbsp. Calivirgin Extra Virgin Olive Oil on medium-high heat.
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Add the couscous and cook, stirring occasionally until slightly browned (about 3-5 min.).
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Add the chicken broth and bring to a boil. Simmer for 10-12 minutes or until the liquid has evaporated. Transfer to a bowl and set aside.
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In a medium skillet, add 1 tbsp. Calivirgin Extra Virgin Olive Oil on medium-high heat.
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Add asparagus, onion, mushrooms and garlic powder/salt. Sauté until vegetables are tender. Salt and pepper to taste.
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Fold cooked vegetables into couscous, drizzle with Calivinegar Barrel Aged Balsamic and sprinkle with feta.
Calivirgin Premium Extra Virgin Olive Oil
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RECIPE NOTES
Additions: Add zucchini or summer squash to vegetable mixture if preferred. Add cooked chicken to make it a meal!