Israeli Couscous Salad with Artichokes

Hungry? Make couscous salad. 

Rodney, Randy and I were ravished after spending the morning shopping at Findlay Market. I had bought Israeli couscous and Randy had fresh artichoke salad in the refrigerator. I thought the two would make a quick and satisfying lunch.

When I googled Israeli Couscous I found some interesting facts on Wikipedia.  It's usually steamed, eaten all over the world and traditionally served under meat or poultry. I had no steamer (although I am now in the market for a copper one) so I decided to cook it in chicken broth. I am not a person to cook in water if I have a flavorful broth available. Once cooked I added the artichoke salad Randy had bought at the market, two sliced scallions, and a handful of dried cranberries and walnuts.

Tossed together with a fruity vinaigrette, it made a quick and deliciously satisfying lunch. Especially eaten on this vintage tablecloth.

Cooking Couscous couldn't be simpler. 

For 4 servings;

1 1/2 cups water or chicken broth

1 tablespoon olive oil

couple pinches of salt

1 cup Israeli couscous, not instant

Bring the water, olive oil and salt to a boil in a small saucepan. Stir in the couscous, cover, and turn the heat to low.

Simmer 10 minutes, stirring occasionally.

Turn the heat off, let sit at least 5 minutes and toss with a fork.

Place in a bowl and toss with your favorite ingredients. 

Raspberry Vinaigrette

1 tablespoon raspberry vinegar

2 tablespoons grape seed oil

1 teaspoon Dijon mustard

salt and pepper to taste

Place all ingredients in a jar and shake to blend.

Couscous is also delicious prepared with blood oranges, julienne fennel, parsley and slivered almonds. I toss it with an orange vinaigrette and there are never any leftovers!

All text and photos are property of The Gypsy Chef

My home seems so plain after my "vintage" vacation!