Couscous Salad with Spinach, Artichokes & Olives

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Couscous Salad

with Spinach, Artichokes & Olives

 

Artichokes

1/2 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

 

freshly ground black pepper

2 cups baby spinach leaves, cleaned and

chopped

1 cup Kalamata olives, pitted and coarsely chopped

 

To prepare

the 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.

To prepare the 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.

To prepare the 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.

 

 

 

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