- 1 (16 oz) jar Mezzetta® Roasted Red Bell Peppers
- 2 shallots
- 1 (8 oz) jar Mezzetta® Sun-Ripened Dried Tomatoes
- 1 cup Mezzetta® Pitted Greek Kalamata Olives
- 1 small bunch parsley
- 2 tbsp extra virgin olive oil
- 3 cups chicken stock
- 1 cup couscous
- 1/2 cup feta cheese, crumbled
Chop Mezzetta® Roasted Red Bell Peppers, shallots, Mezzetta® Sun-Ripened Dried Tomatoes, Mezzetta® Pitted Greek Kalamata Olives and parsley. Combine with 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.