Couscous Salad with Artichoke Hearts and Black Olives
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| cal | 0 serving:lt;/bgt; |
| 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 |
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.
Ingredients
- 1 cup instant couscous
- 2 tbsp finely chopped dry-packed sun dried tomatoes
- 1 cup boiling water
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tbsp dried mint
- 1 tbsp white wine vinegar
- 1 tsp dried oregano
- 1/4 tsp pepper
- 1 can (14 oz/398 mL) artichoke hearts, drained and quartered
- 3/4 cup crumbled feta cheese, (about 5 oz/140 g)
- 1/2 cup chopped fresh parsley
- 1/3 cup 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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