Artichoke Couscous Salad Recipes

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SEA BASS & ARTICHOKE SALAD



Sea bass & artichoke salad image

Serve this sea bass, couscous and artichoke salad with fresh herbs and lemon as a quick and easy supper for two. It takes just 20 minutes from prep to plate

Provided by Elena Silcock

Categories     Dinner, Fish Course, Lunch, Supper

Time 20m

Number Of Ingredients 9

100g couscous
175g pack chargrilled artichokes , roughly chopped
½ tsp Dijon mustard
1½ tbsp olive oil
½ small pack dill , leaves finely chopped
½ small pack parsley , leaves finely chopped
1 lemon , zested and juiced
2large handfuls watercress
2 sea bass fillets

Steps:

  • Cook the couscous following pack instructions, then mix with the artichokes. Whisk the mustard with the oil from the artichoke pack, along with ½ tbsp olive oil, then add it to the couscous. Toss the herbs into the salad, along with the lemon zest and juice, some seasoning and the watercress.
  • Heat the remaining oil in a large, non-stick frying pan over a medium-high heat. Season the sea bass skin, then place it, skin-side down, in the oil. Use the back of a fish slice to hold the fish down, as it will start to curl up a bit. Once the flesh is nearly all opaque, around 3 mins, flip over and cook for 1 min more. Divide the salad between two plates and place the fish on top.

Nutrition Facts : Calories 659 calories, Fat 35 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 40 grams protein, Sodium 2.1 milligram of sodium

TOMATO, ARTICHOKE AND FETA COUSCOUS SALAD



Tomato, Artichoke and Feta Couscous Salad image

This is a recipe that I had adapted to suit my family needs. If you are in a rush, substitute the Herb Vinaigrette with any purchased vinaigrette

Provided by Abby Girl

Categories     Salad Dressings

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

1 1/4 cups water
1/4 teaspoon salt
2 tablespoons lemon juice
1 cup couscous
2 cups cherry tomatoes, quartered
1 cup feta cheese
1/2 cup red onion, thinly sliced
2/3 cup kalamata olive, halved
2 -170 ml marinated artichoke hearts, drained and halved
4 tablespoons parsley, chopped
1/3 cup olive oil
1/4 cup lemon juice
2 garlic, minced
3 tablespoons basil, chopped
1/2 teaspoon oregano, dried
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon sugar, honey (optional)

Steps:

  • In a large saucepan, combine water and salt; cover and bring to a boil. Stir in lemon juice. Stir in couscous; cover and remove from heat. Let stand for 5 minutes. Transfer couscous to large bowl and fluff with fork; let cool for about 15 minutes, fluffing with fork frequently.
  • Salad: Add tomatoes, feta cheese, onions, olives, artichoke and parsley to couscous; stir to mix.
  • Add vinaigrette and toss to ix. Add salt and pepper to taste.

Nutrition Facts : Calories 521.1, Fat 29.1, SaturatedFat 8.5, Cholesterol 33.4, Sodium 1329.2, Carbohydrate 53.4, Fiber 5.2, Sugar 5.3, Protein 14.2

ARTICHOKE COUSCOUS



Artichoke Couscous image

This is a lovely appetizer or a really nice lunch course. Israeli couscous is much larger than the kind in the box; I get mine at the farmers market.

Provided by chia2160

Categories     One Dish Meal

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup water
1 (12 ounce) can vegetable broth
2 cups israeli couscous
24 large cooked shrimp
2 cups chopped tomatoes
1/2 cup crumbled feta (2 oz)
1 cup chopped flat leaf parsley
2 (6 ounce) jars marinated artichokes, undrained, cut in halves
salt & pepper

Steps:

  • Bring water and broth to a boil, stir in couscous, cover, reduce to simmer and cook 8 minutes, or until tender.
  • Pour into a large serving bowl, stir in remaining ingredients.

Nutrition Facts : Calories 314.4, Fat 3.6, SaturatedFat 2.1, Cholesterol 54, Sodium 391.6, Carbohydrate 54.5, Fiber 7, Sugar 2.7, Protein 16.5

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