Couscous Salad with Spinach, Artichokes & Olives

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Couscous Salad with Spinach, Artichokes & Olives

 

Artichokes;

1/4 cup peeled and diced carrot

1/2 cup diced yellow onion

1/4 cup diced celery

2 tablespoons unsalted butter

3 artichokes, stems trimmed, top half and leaves removed

1/2 lemon

 

Couscous;

1 1/2 cups raw Israeli couscous

3 tablespoons extra virgin olive oil

 

Vinaigrette;

1/4 cup freshly squeezed lemon juice

5 tablespoons extra virgin olive oil

sea salt and freshly ground black pepper

2 cups baby spinach leaves, cleaned and chopped

1 cup Kalamata olives, pitted and coarsely chopped

 

Artichokes: Cook the carrot, onion, and celery in the butter in a medium

saucepan over medium-low heat for 5 minutes, or until the onion is translucent.

Add the artichoke bottoms and lemon and cover with water. Simmer over medium

heat for 20 to 25 minutes, or until the artichokes are done. Remove the

artichokes from the pan, scoop out the grassy centers, and discard. Cool the

artichokes to room temperature.

Couscous: Place the couscous in a sieve and rinse with cold water.

Place in a large pot of salted water and bring to a boil. Cook over medium heat,

stirring occasionally, for 12 to 15 minutes, or until al dente.

Pour the couscous into a strainer and rinse with cold water for 3 minutes.

Drain, place in a large bowl, and toss with the olive oil.

Vinaigrette: Whisk together the lemon juice and olive oil in a small bowl and

season to taste with salt and pepper.

To prepare the salad: Slice the artichokes in half, cut into small wedges, and

season to taste with salt and pepper.

Add the artichokes, spinach, olives, and vinaigrette to the couscous and toss

well. Refrigerate for at least one hour before serving to allow the flavors to

meld. Serves 6.