Chickpea, Marinated Artichoke Hearts, Mushrooms, & Sun-Dried Tomato Couscous Salad with Feta
This delicious couscous salad has so many layers of flavors and textures. Marinated artichoke hearts and mushrooms, olive-oil packed sun-dried tomatoes, and salty feta cheese together with couscous deliver a satisfying dish that's also eye pleasure too.
Yield
2 servingsPrep
12 minCook
10 minReady
25 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
couscous
Israeli style |
|
| 1 ¼ | cups |
stock
vegetable or any broth, or water |
|
| ¼ | cup |
artichoke hearts
marinated, drained and sliced, plus 1 tablespoon marinade |
*
|
| ¼ | cup |
mushrooms, marinated
drained and sliced |
* |
| ¼ | cup |
sundried tomatoes
olive-oil packed, drained and sliced, plus 2 tablespoons oil |
|
| 1 | cup |
chickpeas (garbanzo beans)
cooked, if canned, drained and well rinsed |
|
| 2 | tablespoons |
pimento stuffed green olives
sliced or any your favorite olives |
*
|
| 2 | tablespoons |
red onion
finely chopped |
|
| ¼ | each |
green bell peppers
diced |
|
| ¼ | each |
sweet red bell peppers
diced |
|
| 1 | each |
scallions, spring or green onions
sliced |
|
| 1 | tablespoon |
red wine vinegar
or to taste |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ½ | cup |
feta cheese
crumbled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
couscous
Israeli style |
|
| 296 | ml |
stock
vegetable or any broth, or water |
|
| 59 | ml |
artichoke hearts
marinated, drained and sliced, plus 1 tablespoon marinade |
*
|
| 59 | ml |
mushrooms, marinated
drained and sliced |
* |
| 59 | ml |
sundried tomatoes
olive-oil packed, drained and sliced, plus 2 tablespoons oil |
|
| 237 | ml |
chickpeas (garbanzo beans)
cooked, if canned, drained and well rinsed |
|
| 3E+1 | ml |
pimento stuffed green olives
sliced or any your favorite olives |
*
|
| 3E+1 | ml |
red onion
finely chopped |
|
| 0.3 | each |
green bell peppers
diced |
|
| 0.3 | each |
sweet red bell peppers
diced |
|
| 1 | each |
scallions, spring or green onions
sliced |
|
| 15 | ml |
red wine vinegar
or to taste |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 118 | ml |
feta cheese
crumbled |
|
Directions
Add the couscous and broth or water into a saucepan, bring to a boil, reduce the heat to simmer, and cook for about 8 to 10 minutes until all the liquid is absorbed.
Remove from the heat, and fluff with a fork. Set aside.
Meanwhile in a large mixing bowl, mix together the marinated artichoke hearts with marinade, marinated mushrooms, sun-dried tomatoes with oil, chick peas, olives, red onion, bell peppers, and scallions.
Add the cooked couscous into the large mixing bowl.
Gently toss with a wooden spatula until evenly coated and well combined.
Season to taste with red wine vinegar, salt and black pepper to taste.
Divide the dish between the serving dishes, top with feta cheese.
Serve warm, at room temperature or chilled.
