Couscous Salad
The English Kitchen
The English Kitchen
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Ingredients

  • 100 g Israeli couscous, uncooked (1/2 cup)
  • 18 baby plum tomatoes, quartered
  • 280 g jar of marinated artichoke hearts, drained and rinsed, then chopped (about 1 cup)
  • 30 g fresh spinach, tough stems broken off and discarded, and coarsely chopped (about 1 cup)
  • 2 spring onions, chopped
  • 60 g coarsely grated Parmesan cheese (1/3 cup)
  • 1 TBS capers, drained
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  • For the dressing
  • 2 TBS olive oil
  • 2 TBS lemon juice
  • 1 tsp dried tarragon (1 TBS fresh minced)
  • 2 tsp finely grated fresh lemon zest
  • 1/2 tsp salt
  • 1/4 tsp papper

Instructions

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