Fried Couscous Salad with Artichokes, Pecans, Red Peppers and Celery
Ingredients
1¼ cups couscous
1 stalk celery, chopped
1 red bell pepper, chopped
1 can of drained artichoke hearts
½ cup of chopped pecans
1 lemon, juiced
2 cloves garlic, minced
4 TBSP olive oil
½ tsp salt
½ tsp pepper
¼ tsp red pepper flakes
¼ cup parmesan cheese
2 cups of chicken broth, optional
Instructions
Cook your couscous according to the package directions substituting the water with chicken broth. This is optional- you can just use water.
Saute the celery, garlic, bell pepper and artichokes in the oil for approximately 4-5 minutes on medium-low. Add in the chopped pecans and toast for another 1-2 minutes. Stir in the cooled couscous and bring heat up to high, cook for 5-7 minutes, stirring constantly til slightly toasted. Season with the salt, pepper and squeeze of lemon juice. Toss with parmesan cheese. Serve at room temperature.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2012/03/28/fried-couscous-salad-with-artichokes-pecans-red-peppers-and-celery/