Best Artichoke Couscous Recipes

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.

TILAPIA WITH ARTICHOKE, CAPER, AND CHERRY TOMATO SAUCE AND ISRAELI COUSCOUS

Steps:

• On a large plate, stir together the bread crumbs, cheese, 1/2 teaspoon salt, and the black pepper. Rinse the tilapia fillets and pat dry, then coat on both sides with the breadcrumb mixture.
• In a large nonstick skillet over moderately high heat, heat 2 tablespoons of the olive oil until hot but not smoking. Add the tilapia fillets and sauté, turning once, until golden and just cooked through, 4 to 5 minutes total. Transfer the tilapia to a plate and keep warm.
• In a medium saucepan over moderately high heat, bring the stock to a boil. Remove from the heat and stir in the couscous and the remaining 1/4 teaspoon salt. Let stand, covered, for 10 minutes, then stir in the green onions. Cover and keep warm.
• While the couscous is standing, prepare the sauce: In the skillet that was used to cook the fish, heat the remaining 1 tablespoon olive oil over moderately low heat. Add the red onion and sauté, stirring frequently, about 1 minute. Add the garlic and sauté, stirring frequently, until the onion is soft, about 2 more minutes. Add the artichokes and sauté, stirring occasionally, about 2 more minutes. Add the tomatoes and capers and sauté, stirring occasionally, until the tomatoes start to soften, about 3 more minutes. Stir in the reserved artichoke liquid, the vegetable stock, butter, and lemon juice and simmer, stirring occasionally, until the sauce thickens slightly, about 3 more minutes.
• Divide the couscous between 2 plates and top each with a tilapia fillet. Spoon the sauce over the fish and couscous and serve immediately.

PAN SEARED TILAPIA WITH ARTICHOKE, CAPER, AND CHERRY TOMATO SAUCE & ISRAELI COUSCOUS WITH SCALLIONS

Steps:

• To prepare fish: Rinse fish and pat really dry. Mix bread crumbs, parmesan cheese, and S & P on a plate and coat fish on both sides with this mixture. In a large frying pan, heat canola oil and get pan very very hot. When nearly smoking, place fish in pan and allow to brown. After about 4-5 minutes, flip fish and allow to brown on second side. When fish is cooked through, remove from pan and place on plate off to the side. If needed, add a tad more oil and sauté onion and garlic until respectively translucent and golden. Add artichokes and sauté for a few more minutes. Stir in tomatoes and capers and let cook for a few more minutes. Add marinade that artichokes were in, veg stock, butter, and lemon juice and let simmer for a little longer. S & P to taste To Prepare Couscous: Bring chicken stock to a boil. Remove from heat and stir in couscous. Let stand for 10 minutes. Stir in scallions and fluff with fork. Serving Instructions: Serve fish over couscous and then spoon sauce over it all.

SPINACH AND ARTICHOKE SALAD WITH COUSCOUS CAKES AND FETA

Steps:

• Make the dressing: In a small bowl, combine the lemon juice, sour cream, and mint. Slowly whisk in the olive oil. Season to taste with salt and pepper. Make the couscous cakes: Put the couscous and 1 tsp. salt in a medium bowl. Add 1 cup boiling water to the couscous, cover the bowl with a pan lid or plate, and let sit for 4 to 5 minutes. Coarsely chop the garlic in a food processor. Add the parsley and pulse until finely chopped. Add the chickpeas and 1 tsp. salt and pulse until coarsely chopped. Uncover the couscous and fluff with a fork. Stir in the chickpea mixture, eggs, and lemon zest until well combined. Press the couscous mixture into a 1/4-cup measure, smooth the top, and invert the measuring cup to release the cake onto a plate. Repeat with the remaining couscous mixture to make 9 cakes. Heat 1-1/2 Tbs. of the vegetable oil in a large skillet over medium heat until shimmering hot. Add 5 of the couscous cakes to the skillet and use a spatula to lightly flatten the cakes so they’re about 3/4 inch thick. Cook, flipping once, until crisp and golden brown on both sides, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate. Add the remaining 1-1/2 Tbs. vegetable oil to the skillet and cook the remaining cakes the same way. Assemble the salad: In a large bowl, toss the spinach, artichokes, and tomatoes with about three-quarters of the dressing. Season to taste with

ARTICHOKE COUSCOUS SALAD

Steps:

• Combine the couscous salt and boiling water in a large mixing bowl. Cover and let stand until the couscous is tender, and the water is absorbed, about 10min. Fluff with a fork. Cool to room temperature. Add the onion, artichoke hearts, basil and garlic and toss lightly. Add the tomatoes oil and vinegar and toss. Season with salt and pepper to taste. Add the avacado, gently toss again, and serve.

COUSCOUS ARTICHOKE SALAD

Steps:

• In a saucepan, bring broth to a boil. Add couscous and onion. Remove from heat. Cover and let stand 5 minutes. Stir in chilies, cinnamon and black pepper. Cool. In a large bowl, combine couscous mixture with artichoke hearts, tomato, green pepper and raisins. Whisk together the olive oil and vinegar. Pour over couscous, tossing gently to coat.

CURRIED ARTICHOKE COUSCOUS

Steps:

• Cook couscous according to box directions. Add cranberries just as you take it off the heat. Mix the mayo with the curry powder. Blend the couscous with the artichokes, almonds and curry mayo. If you want it creamier, simply add more mayo and curry.

ARTICHOKE COUSCOUS

Steps:

• Bring water and broth to a boil, stir in couscous, cover, reduce to simmer and cook 8 minutes, or until tender.
• Pour into a large serving bowl, stir in remaining ingredients.