Artichoke Couscous Salad
From chefmeow 17 years ago
- 10 minutes to make
- Serves 4
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.
Ingredients
- 1-1/2 cups instant couscous shopping list
- 1/2 teaspoon salt shopping list
- 2-1/4 cups boiling water shopping list
- 1/4 cup diced red onion shopping list
- 3 cans artichoke hearts rinsed, drained and quartered shopping list
- 1/2 cup chopped fresh basil shopping list
- 2 garlic cloves minced shopping list
- 3 tomatoes chopped shopping list
- 2 tablespoons herb flavored olive oil shopping list
- 2 tablespoons red wine vinegar shopping list
- 1 teaspoon salt shopping list
- 2 teaspoons freshly ground black pepper shopping list
- 1 avocado diced shopping list
How to make it
- Combine couscous, salt and boiling water in large mixing bowl.
- Cover and let stand until couscous is tender and water is absorbed then fluff with a fork.
- Cool to room temperature then add onion, artichoke hearts, basil and garlic and toss lightly.
- Before serving add tomatoes, oil and vinegar and toss well.
- Sprinkle with salt and pepper then add avocado and gently toss again before serving.
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