ADVERTISE

1Kitchen Summer Couscous

1Kitchen served this amazing salad in the boxed lunches for staff and volunteers at our 2024 Farm Dinner. It is now on heavy rotation on our summer menus. you jcan certainly skip the Garlic Confit Oil, but we love it and keep it on hand all summer.  

    Ingredients

    • 1 poundpearl couscous
    • 1/4 poundquinoa
    • 1/4 cupGarlic Confit Oil (or 4 cloves minced garlic and 1/4 cup olive oil )
    • 4 ouncescrumbled feta cheese
    • 1 cuphalved kalamata olives
    • 1 cupchopped sun dried tomatoes
    • 1 cuproasted red bell peppers, diced
    • 1 cupItalian parsley, chopped fine
    • 1/2 cupchopped chives
    • salt and pepper

    Preparation

    1
    1. Add couscous and quinoa to salted boiling water. Reduce heat to medium, cover and simmer about 10 minutes stirring occasionally. Remove from heat, rinse under cold running water. 
    2. Toss couscous mixture with remaining ingredients. season with salt and pepper. Serve chilled or room temperature. 
    2

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