Artichoke Couscous Recipes

COUSCOUS WITH ARTICHOKES, FETA, AND SUN-DRIED TOMATOES

Steps:

• Combine 2 cups water and tomatoes in a microwave-safe bowl.
• Microwave at high 3 minutes or until water boils; cover and let stand 10 minutes or until soft. Drain and chop; set aside.
• Place 1/3 cup water and vegetable broth in a large saucepan; bring to a boil. Stir in couscous.
• Cover, reduce heat, and simmer 8 minutes or until tender. Remove from heat; stir in tomatoes and remaining ingredients.

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.

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.

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.