Recipe: Israeli Cous Cous with Sun-dried Tomatoes & Black Olives

A few weeks ago we went to a birthday party that my friend Meredith was having for her 2 year old daughter, Naomi. I actually met Meredith through a Weston A. Price yahoo forum group a few weeks back and Naomi and Andrew have become good friends — they especially love sharing snacks. And guess what? I’m okay with that because I know I don’t have to worry about Naomi sharing a snack with Andrew that is full of fake, toxic-laden chemicals!
Hip, hip, horray for friends who eat real food as well!
That’s why when she invited us to Naomi’s birthday party I wasn’t hesitant or I knew we wouldn’t have to eat prior because all the food there (including the cake) would be real. and free of nasties.
Can we get an… awwww yeahhhh!?
When it was time to eat, Meredith had a delicious food spread with homemade beans, fresh salad, BBQ’d meat from their farm share and an israeli cous cous cold salad.
That was maybe my favorite! She cooked the cous cous in homemade chicken broth so there was an extra added nutrient kick which was great (there aren’t too many birthday parties that you can go to that have cous cous made in homemade broth).
I asked for the recipe because I wanted to share it with all of you! Next time you are hosting a party or need to bring a dish, try this cold cous cous salad. It’s made with sun-dried tomatoes, black olives and feta cheese.
Everything is better with feta cheese. 
  • 3 cups Israeli Cous Cous (this is the kind with bigger balls)
  • 5 cups liquid *preferably homemade chicken broth for the added nutrient kick but can be used with all water, or a combo of both
  • 1/2 cup sun-dried tomatoes, cut in thin slices*
  • 1/4-1/2 cup of olives**
  • 3-6 green onions, sliced
  • 2 TBSP +/- of fresh thyme, chopped into tiny pieces
  • 1/2-a full block of feta cheese, cut into small pieces (the smaller the better because you want a bit in nearly every bite)
  • unrefined sea salt, if needed
  • quality olive oil

* You can buy the ones packed in oil and then just use that oil to lube up the salad.  She had dried ones, so the night before she sliced up the tomatoes and then soaked them in about 1/2 a c of olive oil. Salt the tomatoes in oil well, this will make the salting at the end much easier or perhaps not needed. Then the salt is already mixed in the oil
** You can use green or black or a combo of both.  if you can, use fresh olives from an olive bar rather than canned.  taste the olives before you buy to a) make sure they’re good and b) have the flavor you’re looking for.


  1. Cook cous cous according to box directions. When done, drain any remaining liquid
  2. Mix all ingredients together and gauge the amount of olive oil, if you think it needs more, drizzle a bit more on there.  A salad is only as good as the quality of the oil you are using.
  3. Add sea salt to taste.  Perhaps a drizzle of lemon juice as well.


Do you have a favorite cold salad recipe? What is it?

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