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Artichoke Couscous Salad

May 25, 2010

Summertime. Salad time. I whipped this up for a day-off lunch on one of the first warm Chicago days. Great with a cold citrus kombucha, pepperoncini and the end of a good book, like Atonement by Ian McEwan. Enjoy in the shade on your patio. Many more summer recipes to come in the next few months!

Artichoke Couscous Salad

1 cup dried Israeli couscous
2 artichokes, or 1/2 18 oz. can of artichoke hearts
1/4 cup capers
1 clove of garlic, minced
Juice of 1/2 lemon
1 Tbs olive oil
S&P to taste

Boil artichokes for about fifty minutes in water just covering the chokes. Remove from water with tongs. Put to the side. Put couscous in boil water. Cook for about 10 minutes, drain and rinse with cold water to stop from cooking and keep couscous from becoming sticky.

Remove hearts and meat from leaves of artichokes. Add to couscous along with remaining ingredients. Serves four as a side or two as a meal.

One Comment leave one →
  1. June 20, 2010 9:09 am

    Yum! Artichokes are my favorite. I’ll have to try Israeli couscous. Thanks for the recipe.

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