Antipasto Israeli Couscous Salad

Recipes / Antipasto Israeli Couscous Salad

Antipasto Israeli Couscous Salad

  • Ready in: 35 min.
  • Serves: 8

Ingredients:

cup (75 mL) extra virgin olive oil
1 pkg (340 g) PC BLACK LABEL ISRAELI COUSCOUS
2 ½ cups (625 mL) PC® Organics Reduced Sodium Chicken Broth
1 pkg (283 g) PC® Organics Grape Tomatoes 83291
1 cup (250 mL) pitted Kalamata olives, halved
3 cloves garlic, thinly sliced
1 jar (170 mL) marinated quartered artichoke hearts, drained
¼ cup (50 mL) white wine vinegar
¼ tsp (1 mL) each salt and freshly ground black pepper
2 ½ cups (625 mL) chopped watercress
4 green onions, chopped

Nutritional Information

Per serving
340 calories
fat 19 g
sodium 530 mg
carbohydrate 37 g
Fibre 3 g
protein 6 g

Instructions:

  1. In saucepan, heat 1 tbsp (15 mL) of the oil over medium heat. Add couscous and cook, stirring, for 3 to 4 minutes or until lightly browned. Add broth; bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, for 8 minutes or until tender but firm and liquid has been absorbed. Remove lid, stir and transfer to large bowl.
  2. In large frying pan, heat remaining oil over medium-low heat. Cook tomatoes for 3 minutes or until slightly soft. Stir in olives and garlic; cook, stirring, until tomato skins burst. Increase heat to medium. Stir in artichokes and vinegar; cook for 30 seconds. Stir into couscous. Stir in salt and pepper. Stir in watercress and green onions.
  3. Serve immediately or chill. Serve as a side salad or serve as a main course on a hot summer day.
Recipes / Antipasto Israeli Couscous Salad

Antipasto Israeli Couscous Salad

  • Ready in: 35 min.
  • Serves: 8

Ingredients:

cup (75 mL) extra virgin olive oil
1 pkg (340 g) PC BLACK LABEL ISRAELI COUSCOUS
2 ½ cups (625 mL) PC® Organics Reduced Sodium Chicken Broth
1 pkg (283 g) PC® Organics Grape Tomatoes 83291
1 cup (250 mL) pitted Kalamata olives, halved
3 cloves garlic, thinly sliced
1 jar (170 mL) marinated quartered artichoke hearts, drained
¼ cup (50 mL) white wine vinegar
¼ tsp (1 mL) each salt and freshly ground black pepper
2 ½ cups (625 mL) chopped watercress
4 green onions, chopped

Nutritional Information

Per serving
340 calories
fat 19 g
sodium 530 mg
carbohydrate 37 g
Fibre 3 g
protein 6 g

Instructions:

  1. In saucepan, heat 1 tbsp (15 mL) of the oil over medium heat. Add couscous and cook, stirring, for 3 to 4 minutes or until lightly browned. Add broth; bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, for 8 minutes or until tender but firm and liquid has been absorbed. Remove lid, stir and transfer to large bowl.
  2. In large frying pan, heat remaining oil over medium-low heat. Cook tomatoes for 3 minutes or until slightly soft. Stir in olives and garlic; cook, stirring, until tomato skins burst. Increase heat to medium. Stir in artichokes and vinegar; cook for 30 seconds. Stir into couscous. Stir in salt and pepper. Stir in watercress and green onions.
  3. Serve immediately or chill. Serve as a side salad or serve as a main course on a hot summer day.