Made with our Calivirgin Premium Extra Virgin Olive Oil
- 2 cups Israeli couscous or orzo pasta
- 4 cups vegetable broth
- 3 tablespoons Calivirgin Premium Extra Virgin Olive Oil
- 2 cups peas
- ½ red onion, diced
- 2 cups mushrooms, sliced
- 1 teaspoon garlic salt
- Salt and pepper, to taste
- Calivinegar Barrel-Aged Balsamic Vinegar, for drizzling
- Optional: feta, crumbled
In a medium saucepan, heat 2 tablespoons Calivirgin Premium Extra Virgin Olive Oil on medium-high heat.
Add the couscous and cook, stirring occasionally until slightly browned, about 3-5 min.
Add the vegetable broth and bring to a boil. Simmer for 10-12 minutes or until the liquid has evaporated. Transfer to a bowl and set aside.
In a medium skillet, add 1 tablespoon Calivirgin Premium Extra Virgin Olive Oil on medium-high heat.
Add peas, onion, mushrooms, garlic powder and salt. Sauté until vegetables are tender. Salt and pepper to taste.
Fold cooked vegetables into couscous. Drizzle with Calivinegar Barrel-Aged Balsamic Vinegar and sprinkle with feta.
Premium Extra Virgin Olive Oil