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Couscous Artichoke Salad

Diabetic.Foodie's picture
  Chicken broth 1 1⁄2 Cup (24 tbs)
  Quick-cooking couscous 1 Cup (16 tbs)
  Onion 1 Small, finely chopped
  Finely chopped fresh jalapeno 2 Tablespoon
  Ground cinnamon 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Frozen artichoke hearts 9 Ounce, thawed and cut up (1 Package)
  Tomato 1 Large, seeded and coarsely chopped
  Sweet green pepper 1 , finely chopped
  Raisins 3 Tablespoon
  Balsamic vinegar 1⁄4 Cup (4 tbs)
  Olive oil 3 Tablespoon

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.

Recipe Summary

Side Dish

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