• Artichoke Couscous Salad

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    • 1 1/2 c. instant couscous
    • 1/2 tsp salt
    • 2 1/4 c. boiling water
    • 1/4 c. diced red onion
    • 3 can artichoke hearts - (14 ounce ea) rinsed, liquid removed, and quartered
    • 1/2 c. minced fresh basil
    • 2 x garlic cloves chopped
    • 3 x tomatoes minced
    • 2 Tbsp. extra-virgin or possibly herb-flavored extra virgin olive oil
    • 2 Tbsp. red-wine vinegar Salt to taste Freshly-grnd black pepper to taste
    • 1 x avocado diced


    1. Combine the couscous, salt, and boiling water in a large mixing bowl. Cover and let stand till the couscous is tender and the water is absorbed, about 10 min. Fluff with a fork. Cold to room temperature.
    2. Add in the onion, artichoke hearts, basil, and garlic and toss lightly. (The salad can be held in the refrigerator for several hrs at this point.)
    3. Before serving, bring the salad to room temperature. Add in the tomatoes, oil, and vinegar and toss. Season with salt and pepper to taste.
    4. Add in the avocado, gently toss again, and serve.
    5. This recipe yields 4 servings.

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