Lemony Israeli Couscous with Artichokes and Feta
A vibrant Mediterranean delight
A refreshing and zesty dish perfect as a side or main course, this couscous recipe combines tangy lemon, earthy artichokes, and creamy feta for a balanced flavor profile.
- 45 min
- 4
- Easy
Ingredients
For the Couscous
For the Dressing
For the Vegetables
For the Topping
Preparation
Marinating the Artichokes
Toss artichoke hearts
In a small bowl, toss the artichoke hearts with a tablespoon of the lemon dressing.
Marinate
Let marinate for 15 minutes to enhance their flavor.
Preparing the Couscous
Boil water
In a medium saucepan, bring water to a boil.
Add couscous and oil
Add couscous, olive oil, and a pinch of salt. Stir well.
Simmer
Cover and simmer for 10 minutes or until the water is absorbed and couscous is fluffy.
Do not overcook the couscous; it should remain al dente. Fluff couscous with a fork before adding the dressing to keep grains separate.
Cooking Process
Dressing Preparation
Whisk together lemon juice, olive oil, honey, salt, and pepper.
Combining Ingredients
In a large bowl, mix cooked couscous with marinated artichokes, cherry tomatoes, and red onion.
Final Touch
Drizzle the dressing over the mixture and toss gently to combine.
Plating & Serving
Lemony Israeli Couscous with Artichokes and Feta
Lemony Israeli Couscous with Artichokes and Feta
Plating & Serving
Serve the couscous in a shallow bowl, topped generously with crumbled feta and fresh parsley for a vibrant presentation.