Recipe

Artichoke Couscous Salad Recipe


Artichoke Couscous Salad Recipe
ARTICHOKE COUSCOUS SALAD I obtained this recipe from an estate sale when I purchased the family collection from the Eigenbrodt Estate in Richardson, Texas in 1988.

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Ingredients
  • 1-1/2 cups instant couscous
  • 1/2 teaspoon salt
  • 2-1/4 cups boiling water
  • 1/4 cup diced red onion
  • 3 cans artichoke hearts rinsed, drained and quartered
  • 1/2 cup chopped fresh basil
  • 2 garlic cloves minced
  • 3 tomatoes chopped
  • 2 tablespoons herb flavored olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 2 teaspoons freshly ground black pepper
  • 1 avocado diced

Directions
  1. Combine couscous, salt and boiling water in large mixing bowl.
  2. Cover and let stand until couscous is tender and water is absorbed then fluff with a fork.
  3. Cool to room temperature then add onion, artichoke hearts, basil and garlic and toss lightly.
  4. Before serving add tomatoes, oil and vinegar and toss well.
  5. Sprinkle with salt and pepper then add avocado and gently toss again before serving.

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