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Couscous & Artichoke Salad

Serves 8 Need a  unique way to use artichokes? Try this Couscous & Artichoke Salad recipe and prepare to add this onto your list of favorite recipes!   #STARFineFoods Ingredients: 1 ½ cups chicken broth 1 cup instant couscous 1 small onion, finely chopped (1/3 cup) 1 - 2 Tbsp. finely chopped jalapeno pepper ¼ tsp. ground cinnamon ¼ tsp. black pepper 1 jar (6.5oz) Cara Mia Marinated Artichoke Hearts drained and chopped. 1 large tomato cut up (1 1/3 cups) 1 medium green sweet pepper, finely chopped (3/4 cup) ¼ cup raisins ¼ cup STAR Extra Virgin Olive Oil ¼ cup STAR Balsamic Vinegar Instructions:

In a medium saucepan bring chicken broth to boiling. Add couscous and onion. Remove from heat. Cover and let stand 5 minutes. Stir in jalapeno pepper, cinnamon, and black pepper. Cool.

When cool, in a large bowl combine couscous mixture with artichoke hearts, tomato, sweet pepper, and raisins. Whisk together the olive oil and balsamic vinegar; pour over couscous, tossing gently to coat.

Marinate for 30 minutes before serving.

Couscous & Artichoke Salad

Ingredients

  • 1 ½ cups chicken broth
  • 1 cup instant couscous
  • 1 small onion, finely chopped (1/3 cup)
  • 1 - 2 Tbsp. finely chopped jalapeno pepper
  • ¼ tsp. ground cinnamon
  • ¼ tsp. black pepper
  • 1 jar (6.5oz) Cara Mia Marinated Artichoke Hearts drained and chopped.
  • 1 large tomato cut up (1 1/3 cups)
  • 1 medium green sweet pepper, finely chopped (3/4 cup)
  • ¼ cup raisins
  • ¼ cup STAR Extra Virgin Olive Oil
  • ¼ cup STAR Balsamic Vinegar

Instructions

1

In a medium saucepan bring chicken broth to boiling. Add couscous and onion. Remove from heat. Cover and let stand 5 minutes. Stir in jalapeno pepper, cinnamon, and black pepper. Cool.

2

When cool, in a large bowl combine couscous mixture with artichoke hearts, tomato, sweet pepper, and raisins. Whisk together the olive oil and balsamic vinegar; pour over couscous, tossing gently to coat.

3

Marinate for 30 minutes before serving.

1

In a medium saucepan bring chicken broth to boiling. Add couscous and onion. Remove from heat. Cover and let stand 5 minutes. Stir in jalapeno pepper, cinnamon, and black pepper. Cool.

2

When cool, in a large bowl combine couscous mixture with artichoke hearts, tomato, sweet pepper, and raisins. Whisk together the olive oil and balsamic vinegar; pour over couscous, tossing gently to coat.

3

Marinate for 30 minutes before serving.

Serves: 8

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