Items included:
- Milanese Gremolata EVOO (375 ml.)
- Thai Mint Lemongrass White Balsamic (375 ml)
- Barrel- aged Red Wine Vinegar (375 ml.)
- Four Peppercorn Blend (2.2 oz.)
Ingredients
1 ½ cups chicken or vegetable broth (Flavor Chef Bone Broth is our favorite!)
1 cup couscous
½ small red onion
1 tomato
1 cucumber
1 cup fresh parsley
½ cup feta cheese
½ cup mint leaves
2 garlic cloves, minced
½ cup b&o Milanese Gremolata EVOO
¼ cup b&o Thai Mint Lemongrass White Balsamic
¼ cup b&o Red Wine Vinegar
Sea salt and b&o Four Peppercorn Blend
Directions
Bring the stock to a boil in a saucepan and add the couscous. Remove from heat, cover with a lid, and let stand for 15-20 minutes, until all stock is absorbed. Fluff the couscous with a fork.
In a large serving bowl, combine cooled couscous, onion, tomato, cucumber, feta, parsley, mint and toss well to combine.
In a separate bowl, whisk together the olive oil, white balsamic, red wine vinegar, garlic, and salt and pepper to taste.
Drizzle the finished dressing over the salad mix and toss well.
