Israeli Couscous and Emmental Salad Recipe Paired with Chardonnay

June, 2015Israeli Couscous and Emmental Salad

One of my favourite summer past-times is planning and pulling off the perfect picnic. Picnics make for a great way to spend quality time with your family, or a romantic date.

All you’ll need to do is to find your perfect spot and pack your supplies. Just make sure not to forget the most important part, delicious Canadian Cheese.

Just as red and white blankets are essential to picnics, so too are salads. This Israeli Couscous and Emmental Salad is absolute heaven and couldn’t be easier to make.

The Canadian Emmental really brings the salad together with its sweet, nutty flavour. Best paired with this rich, fruity 2014 Famiglia Bianchi Chardonnay, for a truly memorable picnic.

Israeli Couscous and Emmental Salad Recipe


1⁄4 cup (60 mL) goji berriesFamiglia Bianchi Chardonnay 2014
1 cup (250 mL) Israeli (pearl) couscous
1⁄3 cup (75 mL) slivered almonds
1⁄3 cup (75 mL) unsalted shelled pistachios, coarsely chopped
3 tbsp (45 mL) canola or sunflower oil
1/3 cup (75 mL) lemon juice
Salt and freshly ground pepper
6 oz (180 g) Canadian Emmental, cut into cubes
1 peach, pitted and sliced
1 cucumber, diced
1 cup (250 mL) fresh parsley, coarsely chopped


Preheat the oven to 375°F (190°C).

Place goji berries in a small bowl and cover with warm water. Let soak for at least 15 minutes to soften; drain.

Cook couscous according to package instructions. Rinse with cold water and drain.

Spread almonds and pistachios evenly on a baking sheet and toast in the oven for 7–10 minutes. Let cool.

In a large bowl, mix oil with lemon juice, salt and pepper.

Add all the other ingredients, stir well and serve.

Cheese alternatives:
Canadian Swiss cheese, Medium Cheddar, Gouda

Discover the pleasure of Canadian cheese at



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