This style of couscous has a creamy and buttery flavor. The recipe features Mediterranean types of ingredients that pair well with the lemon infused olive oil and fresh dill, which are key to making the dish burst with flavor! Make sure that you get a firm block style of feta cheese as opposed to the creamy kind. Also, do not use the containers of crumbled feta cheese. Lemon Infused Extra Virgin Olive Oil can be purchased on-line at Spicewood Food Company.
Ingredient amounts serve 4.
1 whole roasted red pepper cut into 2” pieces see Roasting Peppers
2 cups of chicken broth
1 cup of Israeli couscous
½ cup of canned artichokes quartered
½ cup of kalamata olives – pitted
2 tablespoons of Lemon Infused Extra Virgin Olive Oil -more or less depending on your taste
Dash of kosher salt and pepper
½ cup of firm feta cheese diced in very small pieces or crumbled
2 tablespoons of fresh dill minced – more or less, depending on your taste
Make the roasted red peppers see technique Roasting Peppers if needed. In a medium pot add broth and couscous and bring to a boil. Reduce heat to medium low and cook for about 20 minutes or until all liquid is absorbed. Stir frequently. While couscous is cooking prepare the rest of the salad. In a large bowl add roasted red peppers, artichokes, and kalamata olives. Once couscous is done add to the bowl and stir in lemon infused oil and a dash of kosher salt and fresh pepper. Refrigerate until chilled. Add feta cheese, dill and drizzle with more oil if needed. Stir to incorporate. Serve and enjoy!
Sauvignon Blanc by Bogle Vineyards (California), a Pinot Grigio by Gabbiano, or an Italian Limoncello. Or try a Limoncello Martini or a German wheat beer by Paulaner Hefe-Weizen with lemon wedges.