“This simple vegetarian dish is the perfect light meal for a summer evening.  Fresh garden veggies, a hint of lime essence, spalsh of sweet-tangy fig balsamic, and that creamy satisfying texture of pearl couscous with ricotta and parmesean… I want to have a bowl right now!  This recipe also makes a wonderful side dish.  Try it with our steamed “Salmon with Dill & Asparagus”, grilled trout, roast chicken, or pork tenderloin.”   
Persian Lime Israeli Couscous with Fig Balsamic Drizzle
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes

Ingredients:
1 box  Pearled Couscous
3Tbsp Island Olive Oil Persian Lime EVOO
1/4 Onion, Chopped
1 clove garlic, crushed
1/4 cup heirlooom cherry tomatoes, quartered
1/4 cup french green beans, cut into 1″ pieces
1/2 cup grated zuchini
1/4 cup white wine
1/4 cup vegetable stock
1/4 cup grated parmesean
Ricotta cheese, for topping
Island Olive Oil Black Mission Fig Balsamic, to taste
Sea salt & Fresh cracked pepper, to taste

Follow the instructions on a box of Pearled Couscous (I use the Whole Foods 365 brand.), and remember to use a tablespoon of Persian Lime EVOO in the preparation. Meanwhile, in a small pan sauté the following in more Persian Lime EVOO: 1/4 of an onion, a clove of garlic, 1/4 cup of heirloom cherry tomatoes (quartered), a handful of haricots verte (trimmed and in 1 inch pieces), and half a cup of grated zucchini. Add in a 1/4 cup of white wine and 1/4 of veggie stock; cook on medium heat until the liquid is pretty much absorbed. Once the couscous is finished cooking, stir in the veggies and a 1/4 cup of grated Parmesan. Plate each serving witha dollop of ricotta, cracked pepper & pink Himalayan salt to taste, and a splash of Island Olive Oil Black Mission Fig Balsamic!

“This recipe can also be a starting point to adding your own creative flair.  Make it seasonal! For example in the fall, use our Wild Mushroom & Sage EVOO instead of our Persian Lime, and try adding in mushrooms, frozen peas, and winter squash, or get crazy and fry up some pancetta and throw that in too!  Or try it with our spicy Baklouti Chili EVOO, or Harissa EVOO for a kick with sundried tomatoes, capers, roasted peppers, olives, fresh herbs, etc…”