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Chickpea, Marinated Artichoke Hearts, Mushrooms, and Sun-Dried Tomato Couscous Salad with Feta

 
Chickpea, Marinated Artichoke Hearts, Mushrooms, and Sun-Dried Tomato Couscous Salad with Feta
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This delicious couscous salad has so many layers of flavors and textures. Marinated artichoke hearts and mushrooms, olive-oil packed sun-dried tomatoes, and salty feta cheese together with couscous deliver a satisfying dish that's also eye pleasure too.

Yield

2

servings

Prep

12

min

Cook

10

min

Ready

25

min

Trans-fat Free, High Fiber
 

Ingredients

1 cup couscous
Israeli style
1 ¼ cups stock
vegetable or any broth, or water
¼ cup artichoke hearts
marinated, drained and sliced, plus 1 tablespoon marinade
*
¼ cup mushrooms, marinated
drained and sliced
*
¼ cup sundried tomatoes
olive-oil packed, drained and sliced, plus 2 tablespoons oil
1 cup chickpeas (garbanzo beans)
cooked, if canned, drained and well rinsed
2 tablespoons pimento stuffed green olives
sliced or any your favorite olives
*
2 tablespoons red onion
finely chopped
¼ each green bell peppers
diced
¼ each sweet red bell peppers
diced
1 each scallions, spring or green onions
sliced
1 tablespoon red wine vinegar
or to taste
1 x salt and black pepper
to taste
*
½ cup feta cheese
crumbled

Directions

Add the couscous and broth or water into a saucepan, bring to a boil, reduce the heat to simmer, and cook for about 8 to 10 minutes until all the liquid is absorbed.

Remove from the heat, and fluff with a fork. Set aside.

Meanwhile in a large mixing bowl, mix together the marinated artichoke hearts with marinade, marinated mushrooms, sun-dried tomatoes with oil, chick peas, olives, red onion, bell peppers, and scallions.

Add the cooked couscous into the large mixing bowl.

Gently toss with a wooden spatula until evenly coated and well combined.

Season to taste with red wine vinegar, salt and black pepper to taste.

Divide the dish between the serving dishes, top with feta cheese.

Serve warm, at room temperature or chilled.

 

* not incl. in nutrient facts

Reviews

over 4 years

Pretty much no cooking required except boiling the couscous for about 10 minutes. I used canned chickpeas, both jared marinated artichoke hearts and mushrooms, olive-oil packed sun-dried tomatoes with spicies, a few salted sliced olives, creamy feta cheese, and some freshly diced bell peppers.

I just used marinade from marinated artichoke hearts and spiced extra-virgin olive oil from the sun-dried tomatoes, and that was it.

It tasted absolutely delicious with layers of great textures. We had it as our main dish, it can also be a yummy side dish along with any main course. The leftover tasted even better the next day. No complain on eating some good food that's easy to prepare everyday :)

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Nutrition Facts

Serving Size 779g (27.5 oz)
Amount per Serving
Calories 72214% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 33mg 11%
Sodium 1442mg 60%
Total Carbohydrate 42g 42%
Dietary Fiber 14g 57%
Sugars g
Protein 59g
Vitamin A 17% Vitamin C 93%
Calcium 33% Iron 27%
* based on a 2,000 calorie diet How is this calculated?

 

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