Best Couscous Artichoke Salad 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.

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.