Antipasto Israeli Couscous Salad | PC.ca

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Antipasto Israeli Couscous Salad

Couscous with  tomatoes, black olives, chopped artichoke hearts, watercress

Antipasto Israeli Couscous Salad

Our PC®Black Label Couscous soaks up the Mediterranean flavours of briny olives, juicy tomatoes and ...

Our PC®Black Label Couscous soaks up the Mediterranean flavours of briny olives, juicy tomatoes and tangy vinaigrette in this sublime salad.

  • Level: Intermediate
  • Preparation: 15 mins
  • Ready in: 25 mins
  • Serves: 8
  • Dish Type: Middle Eastern
  • Season: Summer
  • Course: Side
  • Main Ingredient: Couscous
  • Amount Per Serving

    % Daily Value

  • Calories

    340 cal

  • Total Fat

    19 g

  • Sodium

    530 mg

  • Total Carbohydrate

    37 g

  • Dietary Fiber

    3 g

  • Protein

    6 g

Antipasto Israeli Couscous Salad

Couscous with  tomatoes, black olives, chopped artichoke hearts, watercress

  • Amount Per Serving

    % Daily Value

  • Calories

    340 cal

  • Total Fat

    19 g

  • Sodium

    530 mg

  • Total Carbohydrate

    37 g

  • Dietary Fiber

    3 g

  • Protein

    6 g

How to make

Ingredients

  • 1/3 cup (75 mL)

    Extra virgin olive oil
  • 1 pkg (340 g)

    PC®Black Label Israeli Couscous
  • 2-1/2 cups (625 mL)

    PC®Organics Reduced Sodium Chicken Broth
  • 1 pkg (283 g)

    PC®Organics Grape Tomatoes
  • 1 cup (250 mL)

    Pitted kalamata olives, halved
  • 3

    Cloves garlic, thinly sliced
  • 1 jar (170 mL)

    Marinated quartered artichoke hearts, drained
  • 1/4 cup (50 mL)

    White wine vinegar
  • 1/4 tsp (1 mL)

    Each salt and freshly ground black pepper
  • 2-1/2 cups (625 mL)

    Chopped watercress
  • 4

    Green onions, chopped

How to make

  • Step 1

    In saucepan, heat 1 tbsp (15 mL) of the oil over medium heat. Add couscous and cook, stirring, for 3 to 4 minutes or until lightly browned. Add broth; bring to a boil. Reduce heat to low, cover and simmer, stirring occasionally, for 8 minutes or until tender but firm and liquid has been absorbed. Remove lid, stir and transfer to large bowl.

  • Step 2

    In large frying pan, heat remaining oil over medium-low heat. Cook tomatoes for 3 minutes or until slightly soft. Stir in olives and garlic; cook, stirring, until tomato skins burst. Increase heat to medium. Stir in artichokes and vinegar; cook for 30 seconds. Stir into couscous. Stir in salt and pepper. Stir in watercress and green onions.

  • Step 3

    Serve immediately or chill. Serve as a side salad, or serve as a main course on a hot summer day.

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