Israeli Couscous Salad

J Vineyards & Winery has been at the forefront of the wine and food experience since our first tasting program launched in 1999. All of the recipes have been created by our J Culinary Team to pair perfectly with our exceptional portfolio of varietal and sparkling wines.


1 cup Israeli Couscous
3 ounces Bay Shrimp (cooked)
1/8 cup Ricotta cheese
1 pint cherry tomatoes (sliced in half)
2 small English or Armenian Cucumbers (diced)
2 Tablespoons parsley, chive and tarragon (chopped)
1 lemon
1/4 cup olive oil
1 teaspoon sherry vinegar



Bring 3 cups of water to a boil, add couscous and simmer until water is evaporated.  Place in a shallow container and toss with half the olive oil, allow to chill.

Once chilled, add shrimp, tomato, cucumber, remaining olive oil, sherry vinegar and herbs, then toss with the juice and zest of lemon in larger bowl. Season with salt to taste while tossing the salad and top with Ricotta.


Suggested Pairing: