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Couscous & Artichoke Salad

  • Author: Emily Dingmann
  • Prep Time: 20 mins
  • Cook Time: 5 mins
  • Total Time: 25 mins
  • Yield: 7 cups 1x

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Ingredients

  • 2 cups israeli (or pearl) couscous
  • 12 oz jar of marinated artichokes, quartered or chopped
  • 1 cup chopped italian (flat-leaf) parsley (about a 1/2 bunch)
  • 1/3 cup toasted pine nuts
  • 4 Tbsp lemon juice (about one lemon)
  • 2 Tbsp dijon mustard
  • 2 small shallots (about 1/4 cup rough chopped)
  • 1/2 cup oil (olive or canola)
  • 1/4 cup shredded parmesan cheese
  • salt & pepper to taste

Instructions

  1. Prepare couscous according to directions. (I cooked mine in salted, boiling water for about 5 minutes.)
  2. While couscous is cooking, prepare dressing:
  3. In a blender, combine lemon juice, dijon, chopped shallots, oil and parmesan cheese and blend until smooth. (I also added a few Tbsp of water to get everything moving.)
  4. When couscous is done cooking, drain and toss with dressing while still warm. Set aside to cool.
  5. Toss together couscous mixture with parsley, artichoke hearts and pine nuts.
  6. Season with salt & pepper to taste.
  7. Serve at room temperature.

Nutrition

  • Serving Size: 6 servings
  • Calories: 339
  • Sugar: 2
  • Sodium: 780
  • Fat: 24
  • Carbohydrates: 23
  • Fiber: 4
  • Protein: 7
  • Cholesterol: 2