Best 3 Artichoke Couscous Recipes
Artichokes and couscous come together to create a delicious and versatile dish that can be enjoyed as a main course or a side. Artichokes provide a slightly bitter and nutty flavor, while couscous adds a fluffy texture and absorbs the flavors of the other ingredients. This combination is a great way to add more vegetables and grains to your diet, and it can be easily customized to suit your tastes. Whether you prefer a simple preparation or something more elaborate, there are plenty of recipes out there to help you create the perfect artichoke couscous dish.
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TILAPIA WITH ARTICHOKE, CAPER, AND CHERRY TOMATO SAUCE AND ISRAELI COUSCOUS
Steps:
- On a large plate, stir together the bread crumbs, cheese, 1/2 teaspoon salt, and the black pepper. Rinse the tilapia fillets and pat dry, then coat on both sides with the breadcrumb mixture.
- In a large nonstick skillet over moderately high heat, heat 2 tablespoons of the olive oil until hot but not smoking. Add the tilapia fillets and sauté, turning once, until golden and just cooked through, 4 to 5 minutes total. Transfer the tilapia to a plate and keep warm.
- In a medium saucepan over moderately high heat, bring the stock to a boil. Remove from the heat and stir in the couscous and the remaining 1/4 teaspoon salt. Let stand, covered, for 10 minutes, then stir in the green onions. Cover and keep warm.
- While the couscous is standing, prepare the sauce: In the skillet that was used to cook the fish, heat the remaining 1 tablespoon olive oil over moderately low heat. Add the red onion and sauté, stirring frequently, about 1 minute. Add the garlic and sauté, stirring frequently, until the onion is soft, about 2 more minutes. Add the artichokes and sauté, stirring occasionally, about 2 more minutes. Add the tomatoes and capers and sauté, stirring occasionally, until the tomatoes start to soften, about 3 more minutes. Stir in the reserved artichoke liquid, the vegetable stock, butter, and lemon juice and simmer, stirring occasionally, until the sauce thickens slightly, about 3 more minutes.
- Divide the couscous between 2 plates and top each with a tilapia fillet. Spoon the sauce over the fish and couscous and serve immediately.
PAN SEARED TILAPIA WITH ARTICHOKE, CAPER, AND CHERRY TOMATO SAUCE & ISRAELI COUSCOUS WITH SCALLIONS
Steps:
- To prepare fish: Rinse fish and pat really dry. Mix bread crumbs, parmesan cheese, and S & P on a plate and coat fish on both sides with this mixture. In a large frying pan, heat canola oil and get pan very very hot. When nearly smoking, place fish in pan and allow to brown. After about 4-5 minutes, flip fish and allow to brown on second side. When fish is cooked through, remove from pan and place on plate off to the side. If needed, add a tad more oil and sauté onion and garlic until respectively translucent and golden. Add artichokes and sauté for a few more minutes. Stir in tomatoes and capers and let cook for a few more minutes. Add marinade that artichokes were in, veg stock, butter, and lemon juice and let simmer for a little longer. S & P to taste To Prepare Couscous: Bring chicken stock to a boil. Remove from heat and stir in couscous. Let stand for 10 minutes. Stir in scallions and fluff with fork. Serving Instructions: Serve fish over couscous and then spoon sauce over it all.
CURRIED ARTICHOKE COUSCOUS
Number Of Ingredients 6
Steps:
- Cook couscous according to box directions. Add cranberries just as you take it off the heat. Mix the mayo with the curry powder. Blend the couscous with the artichokes, almonds and curry mayo. If you want it creamier, simply add more mayo and curry.
Tips:
- Use fresh artichokes: Fresh artichokes have a more vibrant flavor and texture than canned or frozen artichokes. If you can't find fresh artichokes, you can use canned or frozen artichokes, but be sure to rinse them well before using.
- Cook the artichokes properly: Artichokes can be cooked in a variety of ways, but the most common method is to boil them. To boil artichokes, place them in a large pot of boiling water and cook until the leaves are tender. You can also steam or roast artichokes.
- Use high-quality couscous: Couscous is a versatile grain that can be used in a variety of dishes. When choosing couscous, look for a high-quality brand that is made with whole wheat or durum wheat. This will give your couscous a more nutty flavor and texture.
- Add flavor to your couscous: Couscous can be flavored in a variety of ways. You can add herbs, spices, vegetables, or even fruit to your couscous. Some popular flavorings for couscous include garlic, cumin, paprika, and raisins.
- Serve couscous warm or cold: Couscous can be served warm or cold. Warm couscous is a great side dish for grilled or roasted meats and vegetables. Cold couscous can be used in salads or as a filling for sandwiches and wraps.
Conclusion:
Artichokes and couscous are two versatile and delicious ingredients that can be used in a variety of dishes. This recipe for artichoke couscous is a great way to enjoy these two ingredients together. The artichokes add a savory flavor to the couscous, while the couscous provides a hearty and filling base. This dish is perfect for a light lunch or dinner and can be easily customized to your liking. So next time you're looking for a new and exciting way to enjoy artichokes and couscous, give this recipe a try.
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