My kind of "salad."

12 August 2022

Not a salad fan here. But I'll eat couscous "salad" all day long! When I saw this recipe, I knew we needed to make it ASAP. Last weekend we grabbed a rotisserie chicken from Edwards and added this. I loved it! Would def recommend cutting back the amount of couscous unless you are cooking for a crowd. The artichokes and feta were the perfect additions! Make this! 

2 tablespoons olive oil
2 cups dried Israeli couscous
3 large shallots minced
5 ½ cups vegetable broth
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
2 roasted peppers peeled, seeded and diced (I read this wrong and bought jarred sun dried tomatoes which I will always use from here on out-- they were great!)
1 ½ cups drained and roughly chopped marinated grilled artichoke hearts 1 12-ounce jar
2 tablespoons chopped fresh mint or oregano
6 scallions white and green parts, trimmed and minced
¾ cup crumbled feta optional
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground pepper to taste

In a large saucepan over medium high heat, heat the olive oil, then add the couscous and stir for 2 minutes. Add the shallots and sauté until slightly softened about 2 minutes, and the couscous is coated with the shallot mixture and starting to lightly color.

Add the broth and stir well. Bring to a good simmer, reduce the heat so the liquid stays at a gentle simmer, then cover and cook for about 10 minutes, until most of the liquid has been absorbed (check package directions as different types of couscous can vary). Remove from the heat, stir in the lemon juice and zest, and spread out on a rimmed baking sheet to cool.

When cooled to room temperature, transfer to a shallow serving bowl and stir in the peppers and artichokes. Add mint or oregano, scallions, feta, if using, and parsley and mix gently until well blended. Taste and season with salt and pepper as needed. Serve at room temperature. (Except I didn't serve room temp and it was still fantastic!) 

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