Lenten cookbook

Provencal couscous salad

Serves 5-6 Main-course or 10-12 appetizers

This fresh tasting recipe keeps well in the fridge for a few days and makes a great after-school/work snack. Fresh mint and fresh lemon juice make this stand-out.

Ingredients

  • 2 c. vegetable broth
  • 1/3 c. plus 1TBS extra-virgin olive oil
  • ¼ teaspoon salt, plus additional to taste
  • 1 ½ c. instant couscous
  • 8 oz. zucchini (pref. 1 green & 1 yellow)
  • 9 TBS. lemon juice (= juice of 3 med. lemons)
  • 1 can plum tomatoes, diced
  • 1 bunch scallions (6-8), mostly white parts, thinly sliced
  • 1 ½ c. fresh mint leaves, finely chopped
  • 1 c. fresh cooked or frozen green peas (do not use canned)
  • 4 canned whole artichoke hearts, drained, chopped and squeezed dry between paper towels
  • (Trader Joes sells some frozen, chopped artichoke hearts that work well, too)
  • Freshly ground black pepper, to taste
  • Pita or flatbread for scooping!

Directions

  1. In a medium skillet with a tight fitting lid, bring broth, 1 TBS. oil & ¼ tsp salt to boil.
  2. Working quickly, add couscous and zucchini, stirring well to combine.
  3. Cover and remove from heat. Let stand 7 minutes. Uncover & fluff with fork. Leave to cool 15 minutes.
  4. In large mixing bowl, whisk together lemon juice & remaining oil.
  5. Add tomatoes, scallions, mint, parsley, peas, artichokes, salt, and pepper. Stir well to combine.
  6. Add cooled couscous mixture and toss well to combine. Season with salt & pepper as necessary.
  7. Cover and let stand for 20 minutes at room temperature to allow flavors to blend, stirring occasionally – or cover and refrigerate for at least 1 hour & serve chilled.

Adapted from Mediterranean Vegan Kitchen