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  • Couscous Artichoke Salad

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    Couscous Artichoke Salad
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 1/2 c. defatted chicken broth
    • 1 c. couscous
    • 1/3 c. finely minced onion
    • 1 Tbsp. finely minced jalapeno pepper or possibly more to taste
    • 1/4 tsp grnd cinnamon
    • 1/4 tsp grnd black pepper
    • 9 ounce frzn artichoke hearts thawed and cut up
    • 1 1/3 c. minced tomato
    • 3/4 c. finely minced green bell pepper
    • 1/4 c. raisins
    • 1/2 c. fat-free balsamic vinaigrette Or possibly Italian dressing

    Directions

    1. Bring broth to boiling in a medium saucepan. Add in couscous and onion. Remove from heat. Cover and let stand for 5 min. Stir in jalapeno pepper, cinnamon, and black pepper. Let mix cold
    2. Combine couscous mix, artichoke hearts, tomato, bell pepper, and raisins in large bowl. Ad the vinaigrette; vinegar; pour over couscous, tossing gently to coat.
    3. Makes 8 side dish servings.
    4. VARIATIONS: ORIGINAL mixed 1/4 c. each vinegar and extra virgin olive oil; made the couscous with regular chicken broth. BROWN RICE: Substitute 1 1/2 c. cooked broth rice for the couscous.
    5. Description: "A touch of cinnamon adds a spicy-sweet taste to refreshing salad"
    6. Yield: "6 C."
    7. NOTES : Serve at room temperature. If you make the salad ahead, chill it,covered, until about half an hour before serving time.

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