Honey ’Nduja Bowl

Day PartDinner
Cuisine TypeMediterranean

Chef Tamara Westerhold
Cherubina Catering
Fairfax, Calif.

To balance the rich, flavor-forward ’nduja—a spreadable pork sausage—chef Westerhold contrasts it with honey, feta and preserved lemon. Four ounces feeds four people when served on a bed of kale and Israeli couscous.


1 cup Israeli couscous
4 tbsp. olive oil, divided
1¼ cups water
¼ cup preserved lemon, removed from rind, julienned and diced small
2 cups curly kale, cut into 1-in. pieces
4 oz. ’nduja
4 oz. feta cheese
½ cup slivered almonds
2 tbsp. honey
Juice of 2 lemons
2 tsp. salt, divided
4 fried eggs, optional


1. In medium skillet over medium high heat, toast couscous pearls with 1 tablespoon oil for 3 minutes until they turn a light brown color. Transfer grains to saucepan; add 1¼ cups water and 1 teaspoon salt. Bring to a boil; reduce heat to low. Cover and simmer 12 to 15 minutes or until all liquid is absorbed. Strain; add to large bowl and set aside.
2. In large skillet over medium heat, cook ’nduja until it loosens. Stir in 2 cups chopped kale; heat until kale begins to soften and turn a bright green, about 7 minutes.
3. Transfer kale mixture to bowl containing couscous. Add 1 tablespoon olive oil, preserved lemon, 2 tablespoons honey, feta cheese, slivered almonds and lemon juice. Mix well; top with a fried egg, if desired.

Photo courtesy of National Honey Board

Latest Recipes

View More