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Roasted Artichoke Couscous With Orange Vinaigrette

serves 2-4

This couscous can be made with fresh or frozen artichoke hearts. If using fresh, have ready a bowl of cold water with a good squeeze of lemon juice. Submerging the prepped artichoke hearts in acidulated water will keep them from turning brown until you're ready to roast them.


1 1/2 cups water
1/4 teaspoon kosher salt
1 cup couscous
1 pound frozen artichoke hearts, thawed and drained (or 2 fresh artichoke hearts, cut into eighths)
3 tablespoons olive oil
1 red bell pepper, diced
8 ounces feta, crumbled
1/2 cup pine nuts
1/2 cup currants
2 tablespoons freshly squeezed orange juice


prep: 20 minutes
total: 40 minutes


medium saucepan
roasting pan
large bowl


1. Preheat the oven to 450F. In a medium saucepan, bring the water and salt to a boil over medium-high heat. When the water boils, stir in the couscous. Cover the pan and remove it from the heat.

2. Prep the remaining ingredients. If using fresh artichoke hearts, trim away and discard the tough outer leaves and choke, then slice the hearts and stem interior lengthwise into eighths. Reserve the fresh hearts in a bowl of lemon water until you’re ready to use them.

3. When the oven is hot, dry the artichoke hearts and place them on a roasting pan. Toss them with 1 tablespoon of the olive oil and a sprinkling of kosher salt and freshly ground pepper. Roast in the oven, turning occasionally, until they’re tender and brown in spots, 10-20 minutes.

4. Fluff the couscous with a fork and pour it into a large bowl. Add the diced bell pepper, feta, pine nuts, currants and roasted artichoke hearts. Toss to combine. Whisk together the remaining olive oil and orange juice and season lightly with salt and pepper. Pour the dressing over the salad and toss.

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