Prep 10 mins
Cook 1 hr 20 mins
This is a lovely appetizer or a really nice lunch course. Israeli couscous is much larger than the kind in the box; I get mine at the farmers market.
- 1 cup water
- 1 (12 ounce) can vegetable broth
- 2 cups israeli couscous
- 24 large cooked shrimp
- 2 cups chopped tomatoes
- 1⁄2 cup crumbled feta (2 oz)
- 1 cup chopped flat leaf parsley
- 2 (6 ounce) jars marinated artichokes, undrained, cut in halves
- salt & pepper
- Bring water and broth to a boil, stir in couscous, cover, reduce to simmer and cook 8 minutes, or until tender.
- Pour into a large serving bowl, stir in remaining ingredients.
This was a very tasty meal. And it took me no time to prepare! I cut the recipe in half, because it is just two of us here. I ended up using all vegetable broth to boil the couscous in, since I didn't want to leave a tiny portion of the can of broth left. The marinated artichokes gave the entire dish a really nice flavor. This was actually the first time I made Israeli couscous boiled from scratch. My husband and I really liked the creamy, pearl like quality it has. I did use un-cooked shrimp. I just cooked them in the the simmering artichoke hearts and tomatoes over medium heat until pink. Nice recipe, Chia...will make this again
Very tasty. I left off the shrimp, used cilantro instead of flat leaf, and used a little chopped mint as well. Reminded me of the type of food I used to eat in Israel, which I loved. Thanks Chia.
I love pearl couscous, so was glad to find an entree dish using it. I cooked the couscous according to the package - 1.5 cups of broth/water per cup of couscous, simmered for 15 minutes, then let it sit for 5 minutes (I knew from experience that it wouldn't be cooked if the time was shorter). This is a nice plain sort of pasta salad. I think it would be great to add some spices to it. This dish took less than half an hour to prepare start to finish.