Israeli Couscous Salad with Artichokes and Roasted Red Peppers
This Israeli Couscous Salad with Artichokes and Roasted Red Peppers is a delicious side dish for any cookout or potluck.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8-10 servings 1x
- Category: salad
- Method: stove top
- Cuisine: Mediterranean
Ingredients
For the Couscous
3 cups water
1/2 teaspoon kosher salt
2 cups whole wheat Israeli or pearl couscous (we used Bob’s Red Mill)
For the Dressing
Juice of 1 lemon
2 tablespoons Dijon mustard
1 large shallot, coarsely chopped (approximately 1/4 cup)
1/2 teaspoon granulated sugar
1/4 teaspoon salt
5 grinds freshly cracked black pepper
1/2 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
Other Ingredients
1 cup pine nuts, lightly toasted until golden brown
2 12-ounce jars marinated and quartered artichoke hearts, drained
1 7-ounce jar roasted red peppers, drained and chopped
3/4 cup chopped Italian (flat leaf) parsley
Additional salt and pepper, as needed
Instructions
- Bring water to a boil in a medium saucepan and stir in salt. Add couscous and return water to a boil, cover and reduce to a simmer. Simmer couscous for approximately 10 minutes. Remove pan from heat and let sit for 5 minutes while still covered. Drain any excess water that might remain in the pan and pour couscous into a large mixing bowl.
- While couscous is cooking, prepare the dressing. In a small food processor or blender, combine lemon juice, Dijon, chopped shallots, sugar, salt, black pepper, Parmesan cheese and olive oil. Process until completely mixed through.
- Pour dressing over the still-warm couscous, stirring to combine.
- Add pine nuts, artichokes, roasted red peppers and chopped parsley to bowl with the couscous and dressing. With a large spoon, gently stir to combine, being careful not to break up the artichokes.
- Chill before serving. Season with additional salt and pepper as needed.
