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ingredients

preparation

Chop Mezzetta Organic Fire Roasted Red Bell Peppers, shallots, Mezzetta Sun Ripened Dried Tomatoes, Mezzetta Pitted Kalamata Olives and parsley and combine with Mezzetta Extra Virgin Olive Oil in a large bowl.

Bring chicken stock to a boil and stir in couscous. Cover, remove from heat. After 5 minutes, fluff with a fork and stir into vegetable mixture. Sprinkle with crumbled feta cheese.