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

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

Name: Chickpea, Marinated Artichoke Hearts, Mushrooms, and Sun-Dried Tomato Couscous Salad with Feta
Yield: 2
Cuisine: Fusion
Ingredients: couscous; stock; artichoke hearts; mushrooms, marinated; sundried tomatoes; chickpeas (garbanzo beans); pimento stuffed green olives; red onion; green bell peppers; sweet red bell peppers; scallions, spring or green onions; red wine vinegar; salt and black pepper; feta cheese

Submitted by happyzhangbo

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

Ingredients

CUP COUSCOUS
Israeli style

1 ¼

CUPS STOCK
vegetable or any broth, or water

CUP ARTICHOKE HEARTS
marinated, drained and sliced, plus 1 tablespoon marinade *

CUP MUSHROOMS, MARINATED
drained and sliced *

CUP SUNDRIED TOMATOES
olive-oil packed, drained and sliced, plus 2 tablespoons oil

CUP CHICKPEAS (GARBANZO BEANS)
cooked, if canned, drained and well rinsed

TABLESPOONS PIMENTO STUFFED GREEN OLIVES
sliced or any your favorite olives *

TABLESPOONS RED ONION
finely chopped

EACH GREEN BELL PEPPERS
diced

EACH SWEET RED BELL PEPPERS
diced

EACH SCALLIONS, SPRING OR GREEN ONIONS
sliced

TABLESPOON RED WINE VINEGAR
or to taste

X SALT AND BLACK PEPPER
to taste *

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.