Ingredients

2/3 cup	Butter
2 qts	Israeli couscous, toasted
9-1/3 cups	Vegetable broth, warmed
2-1/2 tsp	Salt
2-1/2 cups	Olive oil
1 cup	Lemon juice
2-1/2 tbsp	Italian parsley, fresh, minced
2-1/2 tsp	Thyme, fresh, minced
2-1/2 cups	Red Bell Pepper, cored, seeded, 1/4-inch dice
2-1/2 cups	Schwartz’s® Sweet Gherkin Pickles, 1/4-inch dice
2-1/2 cups	Almonds, slivered , toasted
2-1/2 cups	Red onion, peeled, cut into 1/4-inch half moon slices
2-1/2 cups	Currants, dried
2 pts + 1 cup	Cherry tomatoes, cut in half
1-1/2 lbs	Feta cheese, crumbled

Procedure

To Prepare Couscous:

1. Melt butter in a large stockpot.
2. Add toasted couscous; cook and stir for 5 minutes or until browned.
3. Add warm vegetable broth and salt. Bring to a simmer.
4. Reduce heat; cover and cook for 10 minutes or until liquid is absorbed.
5. Remove from heat. Cool to room temperature.

To Make Dressing:

In a bowl, whisk olive oil, lemon juice, parsley, and thyme.

To Assemble Salad:

1. In a large bowl, combine couscous, red pepper, Schwartz’s® Sweet Gherkin Pickles, slivered almonds, red onion, currants, cherry tomatoes, and feta cheese.
2. Drizzle with lemon dressing; stir to combine.

Yield: 24 Servings

Nutrition

No nutrition information available.

For more information, please contact us at www.bayvalleyculinary.com or 1-800-558-4700.
© 2015 Bay Valley Foods, LLC. All rights reserved.
A TreeHouse Foods Company (NYSE: THS)