Chef Becker’s Mediterranean Couscous Salad

Did you know couscous originated with the Berber tribes in North Africa?

Made from ground durum wheat, it means well-formed or well rolled in the ethnic group’s language. Resident Chef Scott Becker at Binny’s Highland Park demonstration kitchen took us on a fantastic culinary tour creating a Mediterranean couscous with fresh seared halibut. Using our organic, extra virgin olive oil, 8-year aged balsamic vinegar the dish was delicious & light.

Simple Ingredients

  • 4 cups Israeli Couscous cooked
  • 6 tablespoons Villa Graziella Organic Extra Virgin Olio Nuovo olive oil, plus extra to flavor
  • 4 tablespoons Villa Graziella Organic, 8-year aged balsamic vinegar di Modena, plus extra to flavor
  • 1 ½ cups cherry or grape tomatoes, cut in half
  • 1 cup fresh French or Greek Feta cheese, crumbled
  • 1 cucumber, chopped
  • 1 green, bell pepper, diced
  • 1 red onion finely diced
  • 1 green onion of scallion thinly sliced
  • Sea salt & cracked pepper

Easy Directions

  1. In a large bowl toss together the couscous, cucumber, onion, peppers & tomatoes
  2. Add crumbled Feta cheese & gently mix, set aside
  3. In a separate bowl, whisk together the olive oil, vinegar, salt & pepper
  4. Drizzle oil mixture over couscous salad and lightly toss to coat
  5. Garnish with sliced green onion & serve as a side dish or as an entrée with protein such as seared halibut on top
  6. Serve & enjoy with Villa Graziella Bianco Toscano IGT white wine
  7. Tip: Cover & refrigerate 1-day in advance 

RecipesAmy WrightComment