Saturday, June 25, 2011 0 comments

Delicious Summer Savings from Filippo Berio Olive Oil

$1.00 Coupon for any Berio Olive Oil Product
Recipe Features Filippo Berio Olive OilCouscous Salad with Walnuts and DatesCouscous Salad with Walnuts and DatesCouscous Salad with Walnuts and DatesCouscous Salad with Walnuts and DatesCouscous Salad with Walnuts and DatesPrint RecipeSend to a FriendView more Recipes
Open up a world of flavor with Filippo Berio® Olive Oil and Near East® Couscous. This Couscous Salad with Walnuts and Dates is a refreshing blend of fruits, nuts and herbs that will treat your taste buds to a Mediterranean adventure with every bite.


  • 1 box NEAR EAST® Couscous Original Plain
  • 1/2 cup FILIPPO BERIO® Extra Virgin Olive Oil
  • 1/4 cup lemon juice
  • 1/2 teaspoon lemon zest
  • 1 teaspoon lime zest
  • 1 cup canned chickpeas, drained
  • 2/3 cup pitted dates, diced
  • 1/4 cup crumbled feta cheese
  • 1/2 teaspoon minced chives
  • 1 fresh mint sprig, minced
  • 1 plum tomato, seeded and diced
  • 1/2 cup chopped walnuts



1. Prepare couscous according to package directions. Set aside.

2. Whisk the olive oil, lemon juice, lemon zest and lime zest until mixed. Add the chickpeas, dates, feta cheese, chives and mint. Whisk vigorously to incorporate all ingredients. Add the tomato and walnuts at the very end. Set aside.

3. With a fork, fluff the couscous until the grains are separated. Transfer to a large serving bowl. Pour the vinaigrette over the couscous, mixing it well.

Recipe provided by Chef Joseph Ciminera

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