**Indulge in a Culinary Delight: Discover the Unique Flavors of Artichoke Couscous**
Embark on a culinary journey to the Mediterranean with our enticing artichoke couscous recipes. These dishes offer a delightful blend of flavors and textures, combining the earthy goodness of artichokes with the fluffy texture of couscous. Whether you prefer a classic preparation or a creative twist, our diverse collection of recipes has something to satisfy every palate. From the vibrant and flavorful Artichoke Couscous Salad with Feta and Mint, to the comforting and aromatic Moroccan Artichoke and Couscous Tagine, these recipes are sure to transport you to the vibrant streets of the Mediterranean. Vegetarian and vegan variations are also included to cater to various dietary preferences, ensuring everyone can enjoy the goodness of artichoke couscous. Get ready to tantalize your taste buds and experience the magic of this versatile ingredient as we take you through a culinary adventure like no other.
TILAPIA WITH ARTICHOKE, CAPER, AND CHERRY TOMATO SAUCE AND ISRAELI COUSCOUS
Steps:
- On a large plate, stir together the bread crumbs, cheese, 1/2 teaspoon salt, and the black pepper. Rinse the tilapia fillets and pat dry, then coat on both sides with the breadcrumb mixture.
- In a large nonstick skillet over moderately high heat, heat 2 tablespoons of the olive oil until hot but not smoking. Add the tilapia fillets and sauté, turning once, until golden and just cooked through, 4 to 5 minutes total. Transfer the tilapia to a plate and keep warm.
- In a medium saucepan over moderately high heat, bring the stock to a boil. Remove from the heat and stir in the couscous and the remaining 1/4 teaspoon salt. Let stand, covered, for 10 minutes, then stir in the green onions. Cover and keep warm.
- While the couscous is standing, prepare the sauce: In the skillet that was used to cook the fish, heat the remaining 1 tablespoon olive oil over moderately low heat. Add the red onion and sauté, stirring frequently, about 1 minute. Add the garlic and sauté, stirring frequently, until the onion is soft, about 2 more minutes. Add the artichokes and sauté, stirring occasionally, about 2 more minutes. Add the tomatoes and capers and sauté, stirring occasionally, until the tomatoes start to soften, about 3 more minutes. Stir in the reserved artichoke liquid, the vegetable stock, butter, and lemon juice and simmer, stirring occasionally, until the sauce thickens slightly, about 3 more minutes.
- Divide the couscous between 2 plates and top each with a tilapia fillet. Spoon the sauce over the fish and couscous and serve immediately.
PAN SEARED TILAPIA WITH ARTICHOKE, CAPER, AND CHERRY TOMATO SAUCE & ISRAELI COUSCOUS WITH SCALLIONS
Steps:
- To prepare fish: Rinse fish and pat really dry. Mix bread crumbs, parmesan cheese, and S & P on a plate and coat fish on both sides with this mixture. In a large frying pan, heat canola oil and get pan very very hot. When nearly smoking, place fish in pan and allow to brown. After about 4-5 minutes, flip fish and allow to brown on second side. When fish is cooked through, remove from pan and place on plate off to the side. If needed, add a tad more oil and sauté onion and garlic until respectively translucent and golden. Add artichokes and sauté for a few more minutes. Stir in tomatoes and capers and let cook for a few more minutes. Add marinade that artichokes were in, veg stock, butter, and lemon juice and let simmer for a little longer. S & P to taste To Prepare Couscous: Bring chicken stock to a boil. Remove from heat and stir in couscous. Let stand for 10 minutes. Stir in scallions and fluff with fork. Serving Instructions: Serve fish over couscous and then spoon sauce over it all.
CURRIED ARTICHOKE COUSCOUS
Number Of Ingredients 6
Steps:
- Cook couscous according to box directions. Add cranberries just as you take it off the heat. Mix the mayo with the curry powder. Blend the couscous with the artichokes, almonds and curry mayo. If you want it creamier, simply add more mayo and curry.
Tips:
- Choose fresh artichokes: Look for artichokes with tightly closed leaves and no signs of bruising or discoloration.
- Trim the artichokes properly: Remove the tough outer leaves and the sharp thorns at the tips of the leaves.
- Cook the artichokes until tender: You can boil, steam, or roast the artichokes until they are easily pierced with a fork.
- Use a variety of vegetables: In addition to artichokes, you can add other vegetables to the couscous, such as zucchini, carrots, or bell peppers.
- Season the couscous well: Use a combination of herbs, spices, and citrus to flavor the couscous.
- Let the couscous rest before serving: This will allow the couscous to absorb all of the flavors.
Conclusion:
Artichokes and couscous are a delicious and versatile combination. This recipe is a great way to enjoy these ingredients together. The artichokes add a unique flavor and texture to the couscous, while the couscous provides a hearty and filling base. This dish is perfect for a light lunch or dinner, and it can also be served as a side dish.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #preparation #occasion #healthy #main-dish #easy #low-fat #summer #dietary #one-dish-meal #low-sodium #low-cholesterol #seasonal #low-saturated-fat #low-calorie #healthy-2 #low-in-something #pasta-rice-and-grains #3-steps-or-less #4-hours-or-less
You'll also love