Spinach and Artichoke Salad with Couscous
Community Recipe from
- 2 tablespoon(s) Fresh Lemon Juice
- 1 tablespoon(s) Sour Cream
- 1 teaspoon(s) Fresh Mint, chopped
- 5 tablespoon(s) Extra Virgin Olive Oil
- 3/4 cup(s) couscous
- 1 whole(s) Garlice Clove
- 1/4 cup(s) Parsley leaves
- 1/2 cup(s) canned chick peas
- 2 eggs, beaten
- 1 1/2 teaspoon(s) lemon zest
- 3 tablespoon(s) vegetable oil
- 8 ounce(s) baby spinach
- 14 ounce(s) artichoke bottoms
- 15 cherry tomatoes, halved
- 1 ounce(s) crumbled feta
- salt and pepper to flavor
- Make the dressing:
- In a small bowl, combine the lemon juice, sour cream, and mint. Slowly whisk in the olive oil. Season to taste with salt and pepper.
- Make the couscous cakes:
- Put the couscous and 1 tsp. salt in a medium bowl. Add 1 cup boiling water to the couscous, cover the bowl with a pan lid or plate, and let sit for 4 to 5 minutes.
- Coarsely chop the garlic in a food processor. Add the parsley and pulse until finely chopped. Add the chickpeas and 1 tsp. salt and pulse until coarsely chopped.
- Uncover the couscous and fluff with a fork. Stir in the chickpea mixture, eggs, and lemon zest until well combined. Press the couscous mixture into a 1/4-cup measure, smooth the top, and invert the measuring cup to release the cake onto a plate. Repeat with the remaining couscous mixture to make 9 cakes.
- Heat 1-1/2 Tbs. of the vegetable oil in a large skillet over medium heat until shimmering hot. Add 5 of the couscous cakes to the skillet and use a spatula to lightly flatten the cakes so they’re about 3/4 inch thick. Cook, flipping once, until crisp and golden brown on both sides, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate. Add the remaining 1-1/2 Tbs. vegetable oil to the skillet and cook the remaining cakes the same way.
- Assemble the salad:
- In a large bowl, toss the spinach, artichokes, and tomatoes with about three-quarters of the dressing. Season to taste with salt and pepper and divide among 3 large plates. Top each salad with 3 couscous cakes, sprinkle each salad with feta, and drizzle with the remaining dressing.
- Serving Suggestions
- Phyllo Chips with Vanilla Ice Cream & Strawberry Mash Dip makes the perfect dessert.
This recipe is a personal recipe added by Vixxenesque and has not been tested or endorsed by MyRecipes.
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Spinach and Artichoke Salad with Couscous Recipe at a Glance
- COURSE: Salads