SPINACH AND ARTICHOKE SALAD WITH COUSCOUS CAKES AND FETA

SPINACH AND ARTICHOKE SALAD WITH COUSCOUS CAKES AND FETA image

Number Of Ingredients 21

For the dressing
2 T lemon juice
1 T sour cream
1 t finely chopped fresh mint
5 T olive oil
S & P
For the couscous cakes:
3/4 cup couscous
Kosher salt
1 large clove garlic, peeled
1/4 cup packed fresh flat-leaf parsley leaves
1/2 cup canned chickpeas, rinsed and drained
2 large eggs, lightly beaten
Finely grated zest of 1 medium lemon (about 1-1/2 tsp.)
3 Tbs. vegetable or canola oil
For the salad:
8 oz. baby spinach, washed and dried (about 6 lightly packed cups)
1 14-oz. can artichoke bottoms, drained, rinsed, and sliced
15 cherry tomatoes, halved
Kosher salt and freshly ground black pepper
1 oz. crumbled feta (about 1/4 cup)

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 theyâre 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