Israeli Couscous with Veggies & Feta Recipe

We made it with Calivirgin Premium Extra Virgin Olive Oil & Calivinegar Barrel-Aged Balsamic Vinegar

Servings: 4   |   Prep Time: 10 min   |   Total Time: 25 min

  • 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.

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