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1 Kitchen Summer Couscous

Jill Melton

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 can  certainly skip the Garlic Confit Oil, but we love it and keep it on hand all summer. It’s super versatile and you can substitute most any ingredient. Skip the olives and add chopped greens such as arugula or kale, or more peppers.

    Ingredients

    • 1 pound pearl couscous
    • 1/4 pound quinoa
    • 1/4 cup Garlic Confit Oil (or 4 cloves minced garlic and 1/4 cup olive oil )
    • 4 ounces crumbled feta cheese
    • 1 cup halved kalamata olives
    • 1 cup chopped sun dried tomatoes
    • 1 cup roasted red bell peppers, diced
    • 1 cup Italian parsley, chopped fine
    • 1/2 cup chopped chives
    • salt and pepper

    Preparation

    1
    2
    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.
    3

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