These fresh artichokes with couscous work well as a main or side dish.
Author: California Artichoke Advisory Board
Suggestions: Fresh cooked and chilled artichokes are easy to keep on hand for quick meals. Refrigerated in a covered container, they will keep up to a week.
Serves: 4 person(s)
Preparation Time: 30 mins
1 1/2 cup chicken broth, low-sodium *
1 tsp curry powder
3/4 tsp ground cumin
1/2 tsp garlic salt
1 cup instant couscous
1/4 cup currants
1/2 cup sliced green onion
1/2 cup toasted slivered almonds, chopped
1/2 tsp grated lemon peel
2 Tbsp lemon juice
2 Tbsp vegetable oil
In medium saucepan combine chicken broth, curry powder, cumin and garlic salt; bring to a boil. Remove from heat; stir in couscous and currants. Cover and let stand 5 minutes. Fluff couscous with a fork. Stir in green onion and almonds. Combine lemon peel, lemon juice and vegetable oil; stir into couscous.
Gently spread artichoke leaves until center cone of leaves is revealed. Pull out center cone. With a spoon, scrape out any purple-tipped leaves and fuzz. Fill centers of artichokes with couscous mixture.
Serving suggestions are not included in nutritional analysis and not considered dairy-free.
* Vegetarian version: substitute vegetable broth for chicken broth.
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