Home » Salads » Israeli Couscous Salad with Artichokes and Roasted Red Peppers

Israeli Couscous Salad with Artichokes and Roasted Red Peppers

No comments
Israeli Couscous Salad with Artichokes and Roasted Red Peppers

Discover the vibrant flavors of the Middle East with our delightful Israeli Couscous Salad featuring artichokes and roasted red peppers! This refreshing dish is not only a feast for the eyes but also a tantalizing treat for your taste buds. Perfect for a light lunch, a side dish at your next gathering, or even a quick weeknight dinner, this salad is a culinary adventure waiting to happen. With just a handful of ingredients and a mere 25 minutes of your time, you can whip up a colorful, nutritious meal that will leave everyone asking for seconds. Ready to impress your friends and family? Let’s dive into the recipe!

Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Middle Eastern
Serves: 4 servings

Ingredients

  1. 1 cup Israeli couscous
  2. 1 can artichoke hearts, drained and chopped
  3. 1 roasted red pepper, diced
  4. 1/4 cup parsley, chopped
  5. 2 tablespoons lemon juice
  6. 2 tablespoons olive oil
  7. Salt and pepper to taste

Instructions

  1. Begin by gathering all your ingredients: 1 cup of Israeli couscous, 1 can of artichoke hearts (drained and chopped), 1 roasted red pepper (diced), 1/4 cup of chopped parsley, 2 tablespoons of lemon juice, 2 tablespoons of olive oil, and salt and pepper to taste.
  2. In a medium saucepan, bring 1 1/4 cups of water to a boil. Once boiling, add the Israeli couscous and a pinch of salt. Stir well, cover the pot, and reduce the heat to low.
  3. Cook the couscous for about 8-10 minutes, or until it is tender and has absorbed the water. Once cooked, remove from heat and let it sit covered for another 5 minutes to steam. Then, fluff it with a fork and let it cool.
  4. While the couscous is cooking, prepare the other ingredients. Drain and chop the artichoke hearts, dice the roasted red pepper, and chop the parsley. Set aside.
  5. In a large mixing bowl, combine the cooled couscous, chopped artichokes, diced roasted red pepper, and chopped parsley.
  6. In a small bowl, whisk together the lemon juice and olive oil. Pour this dressing over the couscous mixture.
  7. Toss everything together gently until all ingredients are well combined and evenly coated with the dressing.
  8. Season the salad with salt and pepper to taste. Adjust the seasoning if necessary, adding more lemon juice or olive oil if desired.
  9. Let the salad sit for about 10 minutes to allow the flavors to meld together. This can be served warm or chilled.
  10. Before serving, give the salad a final toss and garnish with additional parsley if desired. Enjoy your Israeli Couscous Salad with Artichokes and Roasted Red Peppers!

Tips

  1. Choose Quality Ingredients: Opt for high-quality artichoke hearts and roasted red peppers for the best flavor. If you can, roast your own peppers for a smoky touch.
  2. Cook Couscous Perfectly: Make sure to follow the cooking instructions carefully. Fluffing the couscous after steaming helps prevent it from becoming gummy.
  3. Customize Your Salad: Feel free to add other vegetables like cucumbers or cherry tomatoes for extra crunch and flavor. Feta cheese or olives can also enhance the Mediterranean vibe.
  4. Let It Marinate: Allowing the salad to sit for about 10 minutes before serving helps the flavors meld beautifully. For an even richer taste, prepare it a few hours in advance and refrigerate.
  5. Adjust the Dressing: Tailor the lemon juice and olive oil to your taste. A splash of balsamic vinegar or a sprinkle of red pepper flakes can add a unique twist.
  6. Garnish for Presentation: A sprinkle of fresh parsley or even some toasted pine nuts on top can elevate the dish visually and add a delightful crunch.
  7. Serve It Your Way: This salad can be served warm, at room temperature, or chilled, making it versatile for any occasion!

Nutrition Facts

Calories: 250kcal

Carbohydrates: 40g

Protein: 8g

Fat: 9g

Saturated Fat: g

Cholesterol: 0mg

Pin Recipe Share Email

Share this:

Leave a Comment