Couscous Salad with Artichoke Hearts and Walnuts
This gluten-free salad is made with couscous, artichokes and walnuts. Couscous is semolina staple of North Africa. Artichokes and walnuts are both quite expensive in South Africa but their high nutritional value makes up for this.
Artichokes are a type of Mediterranean flower bud. They are high in fibre, anti-oxidants, folic acid, vitamins C, K, B6, copper, calcium, potassium, iron, manganese and phosphorus. Walnuts are an excellent source of all important omega-3 essential fatty acids, high in antioxidants, vitamin E and B-complexes, manganese, copper, potassium, calcium, iron, magnesium, zinc, and selenium.
1 cup water
1½ cups couscous
1 Tbsp olive oil and 3 Tbsp olive oil
1 tsp salt
14 Oz can artichoke hearts, cut into 1/8s
½ cup minced spring onions/scallions
1 large garlic clove, minced or pressed
1 cup chopped fresh parsley
1-2 Tbsp chopped fresh dill (1 tsp dried)
1 Tbsp chopped fresh mint and/or tarragon (optional)
Juice of ½ lemon (or more to taste)
½ cup chopped toasted walnuts
Salt and black pepper to taste
- Boil the water.
- Place couscous in a large heatproof bowl, and pour boiling water over it. Stir in the 1 tablespoon of oil and salt with a fork. Cover and set aside for about 5 minutes.
- Mix the artichoke hearts, spring onions, garlic, parsley, dill, and optional tarragon/mint into the couscous. Add oil, lemon juice and walnuts.
- Taste and adjust seasonings and salt and pepper.
- Serve at room temp or chilled, on greens if you like.
Serves 4 people
Recipe supplied by Maureen Cram, Hartbeestpoort, South Africa
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