Best Couscous With Artichokes Feta And Sun Dried Tomatoes Recipes

COUSCOUS WITH OLIVES AND SUN-DRIED TOMATO

Couscous with Olives and Sun-Dried Tomato image

A delicate, flavorful dish that will satisfy vegans and carnivores alike! Inspired by my family's deep Coptic Orthodox Christian tradition, this is a great meal alternative during strict fasting times. It contains no animal products or fats, but has enough flavor and visual impact to make you feel like you're not sacrificing a thing! I hope you will enjoy this recipe. Add chicken or prawns to make this vegan dish a carnivorous delight!

Provided by Erin C. David

Categories World Cuisine Recipes African North African Egyptian

Time 50m

Yield 4

Number Of Ingredients 13

Ingredients

1 ¼ cups vegetable broth
1 ¼ cups water
2 cups pearl (Israeli) couscous
1 pinch salt
1 pinch ground black pepper
5 tablespoons olive oil, divided
½ cup pine nuts
4 cloves garlic, minced
1 shallot, minced
½ cup sliced black olives
⅓ cup sun-dried tomatoes packed in oil, drained and chopped
1 cup vegetable broth
¼ cup chopped fresh flat-leaf parsley

Steps:

Bring 1 1/4 cup vegetable broth and water to a boil in a saucepan, stir in couscous, and mix in salt and black pepper. Reduce heat to low and simmer until liquid is absorbed, about 8 minutes.
Heat 3 tablespoons olive oil in a skillet over medium-high heat; stir in pine nuts and cook, stirring frequently, until pine nuts smell toasted and are golden brown, about 1 minute. Remove from heat.
Heat remaining 2 tablespoons olive oil in a saucepan; cook and stir garlic and shallot in the hot oil until softened, about 2 minutes. Stir black olives and sun-dried tomatoes into garlic mixture and cook until heated through, 2 to 3 minutes, stirring often. Slowly pour in 1 cup vegetable broth and bring mixture to a boil. Reduce heat to low and simmer until sauce has reduced, 8 to 10 minutes.
Transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley and pine nuts.

Nutrition Facts : Calories 527.7 calories, Carbohydrate 55.5 g, Fat 29.3 g, Fiber 5.4 g, Protein 13 g, SaturatedFat 4.1 g, Sodium 455.1 mg, Sugar 2.9 g

TOMATO, ARTICHOKE AND FETA COUSCOUS SALAD

Tomato, Artichoke and Feta Couscous Salad image

This is a recipe that I had adapted to suit my family needs. If you are in a rush, substitute the Herb Vinaigrette with any purchased vinaigrette

Provided by Abby Girl

Categories Salad Dressings

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 1/4 cups water
1/4 teaspoon salt
2 tablespoons lemon juice
1 cup couscous
2 cups cherry tomatoes, quartered
1 cup feta cheese
1/2 cup red onion, thinly sliced
2/3 cup kalamata olive, halved
2 -170 ml marinated artichoke hearts, drained and halved
4 tablespoons parsley, chopped
1/3 cup olive oil
1/4 cup lemon juice
2 garlic, minced
3 tablespoons basil, chopped
1/2 teaspoon oregano, dried
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon sugar, honey (optional)

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.

Nutrition Facts : Calories 521.1, Fat 29.1, SaturatedFat 8.5, Cholesterol 33.4, Sodium 1329.2, Carbohydrate 53.4, Fiber 5.2, Sugar 5.3, Protein 14.2