Categories: Vegetables
Ingredients
- 2 cups Israeli couscous
- 1/4 cup plus 1 tsp. extra-virgin olive oil
- 16 baby artichokes
- 1/4 cup minced red onion
- 2 cloves garlic, minced
- 2 Tbsp. red wine vinegar
- 2 Tbsp. honey
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 can (14.5 oz.) cannellini beans, drained and rinsed
- 2/3 cup crumbled feta cheese
- 1/2 cup fresh mint, chopped
Directions
- Bring a pot of lightly salted water to a boil. Add couscous and 1 tsp. oil. Cook 8 minutes. Drain and set aside.
- Trim stems and cut off top third of artichokes, peel off several layers of leaves until light-green part is visible, then quarter. heat 2 Tbsp. oil in a large skillet, over medium-high heat. Add artichokes and cook 5 minutes. Stir in onion and garlic. Cook 2 minutes.
- Whisk 2 Tbsp. oil. the vinegar, honey salt and pepper. Stir in couscous, cooked artichokes, beans, feta and mint.