Couscous Artichoke Salad Recipe
Ingredients
| Chicken broth | 1 1/2 Cup (16 tbs) | |
| 1 cup quick-cooking couscous | ||
| Onion | 1 Small, finely chopped | |
| Jalapeno | 2 Tablespoon, finely chopped | |
| Ground cinnamon | 1/4 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| 1 9-ounce package frozen artichoke hearts, thawed and cut up | ||
| 1 large tomato, seeded and coarsely chopped | ||
| 1 green sweet pepper, finely chopped | ||
| Raisins | 3 Tablespoon | |
| Balsamic vinegar | 1/4 Cup (16 tbs) | |
| Olive oil | 3 Tablespoon | |
Directions
ln a medium saucepan bring chicken broth to boiling.
Stir in couscous and onion; remove from heat.
Cover and let stand about 5 minutes or until liquid is absorbed.
Stir in jalapeno pepper, cinnamon, and black pepper.
Cover and chill for 30 minutes.
In a large bowl combine the couscous mixture, artichoke hearts, tomato, sweet 'pepper, and raisins.
For dressing, in a small mixing bowl whisk together the balsamic vinegar and olive oil.
Pour the dressing over couscous mixture; toss gently to coat.
Stir in couscous and onion; remove from heat.
Cover and let stand about 5 minutes or until liquid is absorbed.
Stir in jalapeno pepper, cinnamon, and black pepper.
Cover and chill for 30 minutes.
In a large bowl combine the couscous mixture, artichoke hearts, tomato, sweet 'pepper, and raisins.
For dressing, in a small mixing bowl whisk together the balsamic vinegar and olive oil.
Pour the dressing over couscous mixture; toss gently to coat.
Chef
