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

 

 
 
 
  • INGREDIENTS
  • 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
  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. Transfer to a bowl and set aside.
  4. In a medium skillet, add 1 tbsp. Calivirgin Extra Virgin Olive Oil on medium-high heat.
  5. Add asparagus, onion, mushrooms and garlic powder/salt. Sauté until vegetables are tender. Salt and pepper to taste.
  6. 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!

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