Couscous Salad with Artichoke Hearts and Black Olives

Author: Canadian Living

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.

  • Portion size 4 servings

Ingredients

  • 1 cup instant couscous
  • 2 tablespoons finely chopped dry-packed sun dried tomatoes
  • 1 cup boiling water
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon dried mint
  • 1 tablespoon white wine vinegar
  • 1 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 can (14 oz/398 mL) artichoke hearts drained and quartered
  • 3/4 cups crumbled feta cheese (about 5 oz/140 g)
  • 1/2 cup chopped fresh parsley
  • 1/3 cup sliced black olive rinsed and drained

Method

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 facts Per serving: about

  • Sodium 753 mg
  • Protein 14 g
  • Calories 412.0
  • Total fat 20 g
  • Cholesterol 33 mg
  • Saturated fat 7 g
  • Total carbohydrate 48 g

%RDI

  • Iron 21.0
  • Fibre 0.0
  • Folate 37.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 23.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 11.0
  • Vitamin C 27.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Couscous Salad with Artichoke Hearts and Black Olives

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