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
  1. Cook your couscous according to the package directions substituting the water with chicken broth. This is optional- you can just use water.
  2. 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/