Prepare to tantalize your taste buds with a dish that's about to become your new summer obsession! This Artichoke Feta Roasted Pepper Couscous Salad is not just a recipe - it's a flavor explosion that will transport you straight to the sun-drenched coastlines of the Mediterranean. Imagine a vibrant, refreshing salad that combines the creamy richness of feta, the tender bite of artichoke hearts, and the smoky sweetness of roasted peppers - all nestled on a bed of perfectly fluffy couscous. Whether you're looking for a quick lunch, a stunning side dish, or a crowd-pleasing potluck contribution, this recipe is your ultimate culinary secret weapon!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- Couscous
- Artichoke hearts
- Feta cheese
- Roasted red peppers
- Olive oil
- Lemon juice
- Salt
- Pepper
Instructions
- Begin by preparing the couscous according to the package instructions. Typically, this involves bringing water to a boil, adding a pinch of salt, and then stirring in the couscous. Remove from heat, cover, and let it sit for about 5 minutes until the couscous absorbs the water.
- While the couscous is cooking, prepare the other ingredients. Drain and rinse the artichoke hearts if using canned or jarred ones. Chop them into bite-sized pieces.
- Next, chop the roasted red peppers into small strips or cubes, depending on your preference. If you’re using jarred roasted peppers, make sure to drain them well.
- In a large mixing bowl, combine the cooked couscous, chopped artichoke hearts, and roasted red peppers. Gently fluff the couscous with a fork to separate the grains.
- Add crumbled feta cheese to the bowl. The amount can be adjusted based on your taste preference, but about 1 cup is recommended for a well-balanced flavor.
- In a small bowl, whisk together olive oil and lemon juice. A ratio of 3 tablespoons of olive oil to 1 tablespoon of lemon juice works well, but feel free to adjust according to your taste.
- Drizzle the olive oil and lemon juice mixture over the couscous salad. Season with salt and pepper to taste. Be cautious with the salt, as feta cheese can be quite salty.
- Gently toss all the ingredients together until well combined, ensuring that the dressing evenly coats the couscous and other ingredients.
- Let the salad sit for about 5 minutes to allow the flavors to meld together. This also helps the couscous absorb the dressing.
- Before serving, give the salad a final toss. Taste and adjust seasoning if necessary. Serve chilled or at room temperature for the best flavor.
Tips
- For the most flavorful couscous, try using vegetable or chicken broth instead of water when cooking.
- Toast your couscous lightly in a bit of olive oil before adding liquid to enhance its nutty flavor.
- Always let the couscous rest covered after cooking to ensure maximum fluffiness.
- Use high-quality extra virgin olive oil for the dressing to boost overall taste.
- If possible, use freshly roasted red peppers for a more intense, smoky flavor.
- Allow the salad to sit for 10-15 minutes before serving to let the flavors fully develop.
- For added freshness, consider garnishing with chopped fresh herbs like parsley or mint.
- This salad tastes even better the next day, so don't hesitate to make it in advance!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 35g
Protein: 12g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 25mg
