Tomato Artichoke And Feta Couscous Salad Recipes

COUSCOUS SALAD WITH SUN DRIED TOMATO AND FETA

Steps:

• Place chickpeas, couscous, vegetable stock powder, coriander and garlic in a large bowl. Pour over hot water, shake to level out couscous (chickpeas should mostly settle on top). Cover with plate or cling wrap, set aside for 5 minutes.
• Fluff couscous with fork. Cool a bit.
• Add coriander, parsley, onion, sun dried tomatoes (including all oil), rocket, lemon juice and black pepper. Sprinkle zest across surface. Toss well to combine.
• Adjust salt and pepper to taste.
• Transfer to serving bowl, sprinkle with feta. Serve.

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.

TOMATO AND ARTICHOKE SALAD

Steps:

• In a bowl whisk together Dijon and balsamic vinegar, gradually whisk in the olive oil. Season with salt and pepper.
• Toss vegetables with vinaigrette and parsley, transfer to serving bowl.

ARTICHOKE, CHERRY TOMATO, AND FETA SALAD WITH ARTICHOKE-PESTO CROSTINI

Steps:

• For pesto:
• Place all ingredients in processor. Blend until finely chopped. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• For salad:
• Whisk shallot, vinegar, 2 tablespoons chopped parsley, mustard, and garlic in medium bowl. Gradually whisk in oil. Season to taste with salt and pepper. DO AHEAD: vinaigrette can be made 1 day ahead. Cover and chill.
• Spread 1 tablespoon pesto over each baguette slice. Sprinkle parsley over crostini. Mix baby greens, artichoke hearts, and cherry tomatoes in very large bowl. Toss with enough dressing to coat lightly. Sprinkle feta over.
• Serve salad with crostini.

ARTICHOKE TOMATO SALAD

Steps:

• Arrange tomato wedges on a large platter; sprinkle with salt and pepper. In a small bowl, toss remaining ingredients; spoon over tomatoes.

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.