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Cherry Tomato Couscous

Serves 4-6
Prep Time 25-30 minutes

3 cups cooked Traditional Couscous
1/2 a basket of cherry tomatoes, halved
1 medium cucumber, peeled and cut into 1/4-inch pieces
1 cup cooked Garbanzo Beans
1 lemon, cut in half
1 lime, cut in half
about 1/4 cup DeCarlo Il Classico Novello Extra Virgin Olive Oi
Trapani Sea Salt
freshly ground Tellicherry Peppercorns
1/3 cup basil or cilantro, chopped
1/3 cup Bulgarian Feta Cheese, crumbled

Combine the Traditional Couscous, tomatoes, cucumber, and Garbanzo Beans in a large bowl. Squeeze the lemon and lime juice directly into the bowl, add the DeCarlo Il Classico Novello Olive Oil, Trapani Sea Salt and Tellicherry Pepper to taste. Toss well, taste, and adjust seasonings accordingly.Add the basil and feta and toss gently until it is evenly dispersed.

Recipe adapted from and photo courtesy of

Products suggested for this recipe:

Green, Pink, White, Tellicherry and Szechuan Peppercorns: sold separately or as a mix.
From $4.55

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