Couscous Salad with Artichoke Hearts and Black Olives
85 people added this to their Recipe Box
Pull couscous and a couple of cans from your shelf to whip up into an interesting dish. Then serve with sliced tomatoes and warm pita bread for a quick and delicious whole-meal salad.
Servings: 4
Ingredients:
| Nutritional Info | |
| cal | lt;bgt;Per serving:lt;/bgt; About 412 |
| pro | 14 g |
| total fat | 20 g |
| sat. fat | 7 g |
| carb | 48 g |
| fibre | 6 g |
| chol | 33 mg |
| sodium | 753 mg |
| % RDI: | - |
| calcium | 23% |
| iron | 21% |
| vit A | 11% |
| vit C | 27% |
| folate | 37% |
Suggested Recipes
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1 cup (250 mL) instant couscous
2 tbsp (25 mL) finely chopped dry-packed sun-dried_tomatoes
1 cup (250 mL) boiling water
3 tbsp (50 mL) olive oil
2 tbsp (25 mL) lemon juice
1 tbsp (15 mL) dried mint
1 tbsp (15 mL) white_wine_vinegar
1 tsp (5 mL) dried oregano
1/4 tsp (1 mL) pepper
1 can (14 oz/398 mL) artichoke hearts, drained(and quartered)
3/4 cup (175 mL) crumbled feta (about 5 oz/140 g) cheese
1/2 cup (125 mL) chopped fresh parsley
1/3 cup (75 mL) sliced black olives, rinsed and drained
Preparation:
Place couscous and sun-dried tomatoes in heatproof bowl. Add boiling water; stir once, then cover and set aside for 10 minutes. Fluff with fork.
In measuring cup, whisk together oil, lemon juice, mint, vinegar, oregano, and pepper; stir into warm couscous.
Top with artichoke hearts, feta cheese, parsley and olives; stir gently to combine.
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