The only part of this recipe that you have to cook is the couscous. Couscous, as you may or may not know, is one of the simplest things to prepare. Boil water, add couscous, stir, turn off heat, cover, wait for 5 minutes. That’s it. I don’t think it gets much simpler than that.
Adding chopped artichokes, sun-dried tomatoes, Italian dressing and crunchy almonds make for a lovely and light meal. If you need meat in your meal, as many people do, add a cup or so of chopped cooked chicken (grilled or rotisserie chicken from your grocery store).
This recipe comes from picky-palate.com. She serves this salad tossed with arugula. I served it over a bed of baby spinach. If this is something you are not going to eat all of the first time around, don’t toss the almonds in with the salad. They’ll lose their crunch, so just sprinkle some on top of each serving. You could substitute quinoa for the couscous for an extra punch of protein. Enjoy!
Artichoke & Sun-dried Tomato Couscous Salad
Courtesy of picky-palate.com
- 10 ounce box Couscous
- 15 ounce can artichoke hearts, chopped
- ½-1 cup sun dried tomatoes
- ½-1 cup fresh shredded or grated Parmesan Cheese
- 1/4 cup Italian dressing of choice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1-1 ½ cups chopped cooked chicken (half of a rotisserie chicken)
- ½-1 cup slivered almonds, toasted
- 8 ounce bag baby spinach
- Cook couscous according to package directions. Toss to fluff and chill until cooled.
- Add artichokes, tomatoes, dressing, salt and pepper, and parmesan, stirring to combine. Serve or chill until ready to serve.
- Serve over a bed of baby spinach, top with toasted almonds.