Grilled Artichoke, Red Pepper and Giant Couscous Salad

Directions

1. Soak couscous in boiling water for 15 minutes. Drain.

2. In a pot sweat (sauté over low heat) the onions in olive oil.

3. Add cumin and couscous. Mix well and add stock.

4. Bring to a simmer, cover and cook for 15 minutes over low heat.

5. Drain couscous and allow to cool.

6. In a bowl, mix the celery, grilled peppers, grilled artichokes, green onions, lemon zest and lemon juice.

7. Add the couscous and fresh herbs.

8. Season to taste and serve.

Note: To transform this salad into an irresistible vegetarian dish simply add toasted almonds.

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