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Israeli Couscous with Champlain Cheese

6 portions


  • 250 ml (1 cup) Israeli couscous*
  • 375 ml (1½ cups) snow peas
  • 250 ml (1 cup) cherry tomatoes cut in half
  • ½ cucumber, diced
  • 80 ml (⅓ cup) finely chopped red onion
  • 2 stalks celery, thinly sliced
  • 125 ml (½ cup) walnut pieces, toasted
  • 80 ml (⅓ cup) canola oil
  • 45 ml (3 tbsp.) lemon juice
  • 10 ml (2 tsp.) lemon zest
  • 60 ml (¼ cup) chopped fresh parsley
  • 30 ml (2 tbsp.) chopped fresh basil
  • 30 ml (2 tbsp.) chopped fresh mint
  • Salt and ground pepper
  • 200 g (7 oz.) Champlain cheese cut into small wedges


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  • Cook couscous in a saucepan according to package directions. Let cool.
  • Combine all ingredients except cheese in a large bowl and add couscous. Salt and pepper to taste. Mix well and incorporate cheese. Serve.
  • * Not to be confused with tiny yellow couscous. Israeli couscous is twice as big and looks like small pearl pasta.



  • Couscous salad keeps in the refrigerator for 3 to 4 days. It is best to store the salad and cheese separately.

You can use these cheeses for this recipe


Fruity and vibrant

These dry wines have a fruity, floral nose while offering a certain richness on the palate. Their acidity gives them a pleasant liveliness.

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