With seasonal artichokes, a simple and tasty recipe, perfect for lunch breaks or a light dinner. The couscous with artichokes and chickpeas is very easy to prepare, with classic precooked couscous, artichokes cooked in a pan, sun-dried tomatoes, and red onion. A quick and delicious vegetarian dish that you can enrich with other ingredients if you want to make a more substantial single dish.
Try this tasty salad, and if you like, also check out these suggestions:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Vegetarian
- Seasonality: All seasons, Spring
- Energy 446.95 (Kcal)
- Carbohydrates 80.17 (g) of which sugars 9.60 (g)
- Proteins 20.34 (g)
- Fat 6.35 (g) of which saturated 0.46 (g)of which unsaturated 0.36 (g)
- Fibers 15.56 (g)
- Sodium 618.97 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 4.25 oz raw couscous
- 3 artichokes (small)
- 8.11 oz canned chickpeas
- 6 sun-dried tomatoes
- Half red onion
- mint (to taste)
- extra virgin olive oil
- salt
Tools
- Pan
- 2 Bowls
- Cutting board
- Kettle
- Colander
Preparation
Clean the artichokes by removing the outer leaves, tips, and any inner fuzz. As you clean them, cut them into wedges and immerse them in a bowl with water and lemon juice to prevent them from turning brown.
If you have the stems too, peel them and cut them into thin slices.
Heat a pan with a drizzle of extra virgin oil, add the artichokes (drained and squeezed) and cook for 10-15 minutes, or until they are tender. During cooking, add salt and moisten the bottom with a bit of hot water.
In the meantime, rehydrate the couscous with boiling water, following the instructions on the package.
When ready, drizzle with oil and fluff it up with a fork.
Drain the chickpeas from their liquid. Chop the sun-dried tomatoes, clean the onion, and slice it.
Add the artichokes, chickpeas, tomatoes, and onion to the fluffed couscous. Mix, drizzling with a bit of oil if needed.
The couscous with artichokes and chickpeas is ready, serve it at room temperature, adding some mint leaves if desired.
Tips and Notes
Out of season, you can use frozen or jarred artichokes.
If using sun-dried tomatoes in oil, pat them dry with paper towels before adding.
You can omit the onion if you don’t like it.
FAQ (Questions and Answers)
What can I add to enrich the dish?
You can add cubed cheese like feta, sliced hard-boiled eggs, other seasonal vegetables, raw or sautéed.
Can I make the dish in advance?
Sure, you can prepare it the day before and store it in the fridge in a closed container.
