Israeli Couscous Spring Salad
I’m still enjoying what spring has to offer such as asparagus, chives, mint and parsley. It’s all is so fresh and, well, springy. With that thought in mind I created an Israeli Couscous Salad keeping it light and fresh with lots of lemon and artichoke hearts. Serve this as a side salad or top with grilled fish or shrimp. You can also crumble a bit of goat cheese in if you like.
Israeli Couscous Spring Salad
2 Tablespoon extra virgin olive oil, divided
Pinch red pepper flakes
8 ounce box Israeli couscous
1 cup chicken or vegetable broth
1 cup water
8 ounces asparagus
1-14 ounce can artichoke hearts, drained and divided
¼ cup chopped garlic chives
¼ cup chopped chives
2 Tablespoon chopped mint
2 Tablespoon chopped parsley
1 Tablespoon lemon zest
Lemon Artichoke Dressing
1 garlic clove
4 Tablespoon fresh squeezed lemon juice
3 Tablespoon extra virgin olive oil
1 tablespoon water
¼ teaspoon Dijon mustard
1 teaspoon salt
½ teaspoon freshly ground black pepper
Combine 2 artichoke hearts, garlic, lemon juice, olive oil, water, mustard, salt and pepper in a blender or food processor and process until mixture is smooth. Set aside.
In a medium saucepan, heat 1 tablespoon olive oil until hot add red pepper flakes. Then add couscous and sauté until couscous is lightly browned, stirring for about 5 minutes. Bring broth and water to a boil, slowly add into couscous and bring to a boil. Reduce heat to medium low and cover. Simmer for 12 minutes or until liquid is absorbed. Fluff with a fork and set aside to cool.
Put the cleaned asparagus on a microwavable plate with a bit of water and cook it on high for 40 seconds or until tender crisp. Once cool enough to handle, chop into 1 inch pieces. Rough chop the remaining artichoke hearts. In a large bowl combine the couscous, asparagus, chopped artichokes, chives, mint, parsley and lemon zest. Pour the lemon mixture over the pasta mixture and toss well to coat. Taste and adjust seasonings to taste.
Makes 6-8 side dish servings.
