Couscous Artichoke Salad Recipes

COUSCOUS WITH ARTICHOKE HEARTS AND WALNUTS

Steps:

• In a saucepan, bring the water to a boil.
• Pour couscous into a large bowl; add the boiling water.
• With a fork, stir in the olive oil and salt.
• Cover and let sit for 5 minutes.
• Add in the artichoke hearts, scallions, garlic, parsley, dill, optional tarragon, and mint to the couscous.
• Add in the oil, lemon juice, and walnuts; stir to combine.
• Season with salt and pepper to taste.
• Serve on a bed of fresh salad greens.

COOL COUSCOUS SALAD

Steps:

• Make the couscous according to the directions. Uncover and fluff with a fork. Transfer the couscous to a large bowl and let cool.
• To the couscous, add the artichoke quarters, cherry tomatoes, scallion, chickpeas, cucumber and mint.
• Remove the breasts from the roast chicken - reserve the rest of the chicken for another use. Remove skin and cut the breasts into small pieces. Add the chicken to the couscous.
• In a small bowl, whisk together the reserved lemon juice, olive oil and the reserved artichoke liquid. Season with salt, pepper, and a little cayenne pepper, to taste. Pour this dressing over the couscous mixture and toss lightly to combine.

TOMATO, ARTICHOKE AND FETA COUSCOUS SALAD

Steps:

• In a large saucepan, combine water and salt; cover and bring to a boil. Stir in lemon juice. Stir in couscous; cover and remove from heat. Let stand for 5 minutes. Transfer couscous to large bowl and fluff with fork; let cool for about 15 minutes, fluffing with fork frequently.
• Salad: Add tomatoes, feta cheese, onions, olives, artichoke and parsley to couscous; stir to mix.
• Add vinaigrette and toss to ix. Add salt and pepper to taste.