Pearls of Paso Robles


This recipe for Greek Style Pearl Couscous with Spinach, Feta, and Olives is a submission for the Discover Cooking with California Olive Oil Recipe Contest from Jan Valdez. Jan says:

“Pearl couscous is the perfect vehicle for California olive oil. Like pasta, it allows the flavor and aroma of the olive oil to really shine through. This Greek-inspired dish is easy to prepare, healthy, and delicious!”

Serves 4


Heat the garlic olive oil over medium heat in a large pot. Add the pearl couscous. Toast the couscous until light golden brown, stirring frequently. Add the chicken broth. Bring the mixture to a boil. Add the chicken and stir. Reduce the heat to low, cover, and simmer. Cook until the chicken is fully cooked and the pearl couscous is tender, about 10 -12 minutes. Add the baby spinach and stir until the spinach wilts. Add the red bell pepper, grape tomatoes, kalamata olives, feta cheese, parsley, and oregano. Stir well. Turn off the heat. Add the balsamic vinegar, lemon juice, and Meyer lemon olive oil. Season with sea salt and freshly cracked black pepper, to taste. Transfer to a serving dish and serve. Enjoy!


One Response to “Pearls of Paso Robles”

  1. gary diaz

    This is simple delicious dish. I made it for a family bbq and everyone raved about it. If u dont have the cous cous you can subsitute it with any pasta.


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