Name: Artichoke and chickpea couscous salad with lemon dressing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: en
Ingredients: 1 cup Israeli couscous (orzo, basmati rice, or any long grain rice would also work well); 2 cups water; 1 yellow bell pepper, seeded and diced; 1 (14 ounces) can artichoke hearts, quartered; 1 can chickpeas, drained and rinsed; 1/2 to 1 cup feta cheese; 1/4 cup olive oil; 1 tablespoon lemon zest; 3 tablespoons fresh lemon juice; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 clove garlic, minced

Artichoke and chickpea couscous salad with lemon dressing

Main Dish

2 servings

10 min

15 min

Very Easy

Preparation

Bring water to a boil, and cook Israeli couscous as directed on package. Set aside.
Chop up the bell pepper. Add to couscous along with the artichokes and chickpeas.
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To make dressing, combine all ingredients in medium bowl or salad dressing shaker, and whisk or shake to combine.
Pour over rice and vegetable mixture and mix to combine. Lastly, add feta and mix to combine.