Artichoke Hearts, Jerusalem Couscous Salad with Pecans
Jerusalem or Israeli couscous has become one of our favorite forms of pasta for salads. They are nice sized little balls that combine well with a variety of ingredients.
Serving Size: 4
- 1 can artichoke hearts, drained, halved and quartered
- 1 cup pecans, toasted
- 1 cup large couscous (e.g. ptitim, also known as Israeli couscous or Jerusalem couscous)
- 2 & 1/2 cups water
- 1 vegetable bouillon cube
- 2 cups rucola or argula leaves, trimmed and hoped
- 2 pints cherry tomatoes, halved
- 2 shallots, thinly sliced
- simple herbed vinaigrette
- 2 tablespoons fine olive oil
- 3 tablespoons raspberry vinegar or other fine vinegar
- 1-2 teaspoons mixed Italian herbs
- Bring the water and vegetable bouillon cube to a boil.
- Add the large couscous balls and cook.
- Once the liquid has almost completely evaporated, put a lid on the pot and remove from the heat. Allow the couscous to absorb the rest of the liquid and cool.
- Dry roast the pecans in a frying pan. Be careful to watch that they do not burn. Remove from the pan and set aside.
- Slice the shallots and halve the cherry tomatoes.
- Clean the rucola and chop roughly.
- Slice the artichokes in quarters.
- The cooled couscous may stick together, either separate with a fork, or place in a colander and rise under cool water. Shake dry.
- Place the couscous in a large serving bowl.
- Add the sliced shallots, chopped rucola and halved tomatoes.
- Add the artichoke pieces.
- Mix the herbed vinaigrette.
- Pour over the salad and mix gently.
- Sprinkle the pecans on top and lightly mix a few into the salad as well.
- Enjoy the salad cold or at room temperature.