Tested till perfect Couscous Salad with Artichoke Hearts and Black Olives

Couscous Salad with Artichoke Hearts and Black Olives

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.

By Rose Murray

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 1 cup 1cupinstant couscous
  • 2 tbsp 2tbspfinely chopped dry-packed sun dried tomatoes
  • 1 cup 1cupboiling water
  • 3 tbsp 3tbspolive oil
  • 2 tbsp 2tbsplemon juice
  • 1 tbsp 1tbspdried mint
  • 1 tbsp 1tbspwhite wine vinegar
  • 1 tsp 1tspdried oregano
  • 1/4 tsp 1/4tsppepper
  • 1 can 1can(14 oz/398 mL) artichoke hearts, drained and quartered
  • 3/4 cup 3/4cupcrumbled feta cheese, (about 5 oz/140 g)
  • 1/2 cup 1/2cupchopped fresh parsley
  • 1/3 cup 1/3cupsliced black oliveblack olives, rinsed and drained
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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.


Nutritional Information

cal 0serving:amp;lt;/bamp;gt; pro 14g total fat 20g sat. fat 7g
carb 48g fibre 6g chol 33mg sodium 753mg

% RDI:

calcium 23 iron 21 vit A 11 vit C 27
folate 37
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