Couscous with artichokes and mozzarella is a simple, seasonal recipe, perfect for bringing a light yet flavorful dish to the table.
Artichokes, the stars of spring, pair perfectly with couscous, creating a balance of taste and texture.
In this version I also added mozzarella, which makes the dish creamier and more enveloping without weighing it down.
The result is a couscous with artichokes and mozzarella ideal for a quick lunch, a light dinner or to prepare in advance and enjoy at room temperature.
If you love artichokes and are looking for more tasty ideas, also try baked artichokes with stracchino, the artichoke pie, creamy lasagna with artichokes or fusilli with artichokes.
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 4 artichokes
- 2 cloves garlic
- 1 onion
- 3 tbsp extra virgin olive oil
- to taste salt
- 3 tsp chopped parsley
- 1 1/8 cups dry couscous
- 5.3 oz mozzarella
- 2 tbsp Taggiasca olives
Tools
To prepare the couscous you can use some useful kitchen tools.
Below you’ll find the ones I usually use, with a direct link to purchase them online.
- 1 Pan
- 1 Knife
- 1 Mixing bowl
Steps
Clean the artichokes by removing the tougher outer leaves, the tip and the inner choke.
Cut them into wedges and immediately immerse them in water with lemon juice to prevent browning.
Heat the extra virgin olive oil in a pan with the chopped garlic and onion.
Cook the artichokes: add them to the pan well drained and sauté for a few minutes.
Add the parsley, Taggiasca olives, salt and pour a splash of water to continue cooking.
Let them cook until tender, then set aside.
Prepare the couscous following the package instructions (usually with hot, lightly salted water).
Let it swell and then fluff it with a fork.
Assemble the dish: transfer the couscous to a serving dish, add the artichokes and the mozzarella cut into cubes.
Mix gently to distribute the ingredients evenly.
Finish with a drizzle of raw olive oil and serve your couscous with artichokes and mozzarella: a simple, fragrant dish perfect for highlighting the flavors of the season.
Storage of couscous with artichokes
Couscous with artichokes keeps in the refrigerator for 1-2 days, stored in an airtight container.
Before eating, you can leave it at room temperature for a few minutes or gently reheat it in a pan or in the microwave, adding a drizzle of oil to restore the couscous’s softness.
Freezing is not recommended, because the mozzarella may change texture once thawed.
FAQ (Questions and Answers)
Can I prepare the couscous with artichokes in advance?
Yes, it’s perfect when prepared in advance. You can store it in the refrigerator and enjoy it at room temperature.
Can I replace the mozzarella?
Of course, you can use feta, scamorza or omit it for a lighter or vegan version.
How to prevent artichokes from turning dark?
Immediately immerse them in water and lemon after cutting: this will help keep them light in color.
Can I use whole wheat couscous?
Yes, whole wheat couscous is a great alternative and makes the dish even richer in fiber.
