Best 4 Artichoke Couscous Salad Recipes
Embark on a culinary journey with this tantalizing Artichoke Couscous Salad, a symphony of flavors and textures that will delight your senses. Vibrant artichoke hearts, plump sun-dried tomatoes, and refreshing cucumber slices dance upon a bed of fluffy couscous, each ingredient contributing its unique charm to this delectable dish. Marinated in a zesty lemon-herb dressing, this salad bursts with brightness, while a sprinkle of tangy feta cheese adds a salty touch. Indulge in this healthy and satisfying salad as a delightful main course or vibrant side dish. From the zesty Lemon-Herb Dressing to the vibrant Artichoke & Sun-Dried Tomato Couscous Salad and the refreshing Cucumber Salad, this recipe article offers a trio of culinary delights that will elevate your meals.
**Recipes Included:**
1. **Lemon-Herb Dressing:** A zesty and aromatic dressing that brings the dish together with its vibrant flavors.
2. **Artichoke & Sun-Dried Tomato Couscous Salad:** The star of the show, featuring a harmonious blend of artichoke hearts, sun-dried tomatoes, and fluffy couscous, all tossed in the tangy Lemon-Herb Dressing.
3. **Cucumber Salad:** A refreshing and light salad that serves as a perfect accompaniment to the Artichoke Couscous Salad. Crisp cucumber slices are tossed in a simple vinaigrette for a bright and refreshing side dish.
COOL COUSCOUS SALAD
Steps:
- Make the couscous according to the directions. Uncover and fluff with a fork. Transfer the couscous to a large bowl and let cool.
- To the couscous, add the artichoke quarters, cherry tomatoes, scallion, chickpeas, cucumber and mint.
- Remove the breasts from the roast chicken - reserve the rest of the chicken for another use. Remove skin and cut the breasts into small pieces. Add the chicken to the couscous.
- In a small bowl, whisk together the reserved lemon juice, olive oil and the reserved artichoke liquid. Season with salt, pepper, and a little cayenne pepper, to taste. Pour this dressing over the couscous mixture and toss lightly to combine.
SEA BASS & ARTICHOKE SALAD
Serve this sea bass, couscous and artichoke salad with fresh herbs and lemon as a quick and easy supper for two. It takes just 20 minutes from prep to plate
Provided by Elena Silcock
Categories Dinner, Fish Course, Lunch, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Cook the couscous following pack instructions, then mix with the artichokes. Whisk the mustard with the oil from the artichoke pack, along with ½ tbsp olive oil, then add it to the couscous. Toss the herbs into the salad, along with the lemon zest and juice, some seasoning and the watercress.
- Heat the remaining oil in a large, non-stick frying pan over a medium-high heat. Season the sea bass skin, then place it, skin-side down, in the oil. Use the back of a fish slice to hold the fish down, as it will start to curl up a bit. Once the flesh is nearly all opaque, around 3 mins, flip over and cook for 1 min more. Divide the salad between two plates and place the fish on top.
Nutrition Facts : Calories 659 calories, Fat 35 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 40 grams protein, Sodium 2.1 milligram of sodium
TOMATO, ARTICHOKE AND FETA COUSCOUS SALAD
This is a recipe that I had adapted to suit my family needs. If you are in a rush, substitute the Herb Vinaigrette with any purchased vinaigrette
Provided by Abby Girl
Categories Salad Dressings
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 521.1, Fat 29.1, SaturatedFat 8.5, Cholesterol 33.4, Sodium 1329.2, Carbohydrate 53.4, Fiber 5.2, Sugar 5.3, Protein 14.2
ARTICHOKE COUSCOUS
This is a lovely appetizer or a really nice lunch course. Israeli couscous is much larger than the kind in the box; I get mine at the farmers market.
Provided by chia2160
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Bring water and broth to a boil, stir in couscous, cover, reduce to simmer and cook 8 minutes, or until tender.
- Pour into a large serving bowl, stir in remaining ingredients.
Nutrition Facts : Calories 314.4, Fat 3.6, SaturatedFat 2.1, Cholesterol 54, Sodium 391.6, Carbohydrate 54.5, Fiber 7, Sugar 2.7, Protein 16.5
Tips:
- Cook the couscous according to the package instructions. You can use any type of couscous, but whole wheat or Israeli couscous will hold their shape better in the salad.
- Use fresh artichokes if you can find them. Frozen or canned artichokes will also work, but they may be less flavorful.
- If you're using fresh artichokes, trim them and cut them into quarters. Remove the choke from the center of each quarter.
- Roast the artichokes in a hot oven until they're tender and browned. This will bring out their flavor.
- Combine the cooked couscous, roasted artichokes, and other salad ingredients in a large bowl. Toss to combine.
- Dress the salad with a vinaigrette or your favorite dressing. Serve immediately or chill for later.
Conclusion:
Artichoke couscous salad is a delicious and healthy side dish or main course. It's perfect for potlucks, picnics, and barbecues. The roasted artichokes add a smoky, nutty flavor to the salad, and the couscous provides a chewy texture. The salad is also packed with nutrients, including fiber, vitamins, and minerals. So next time you're looking for a healthy and delicious salad, give artichoke couscous salad a try.
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