10 small tomatoes, cut in half
3 c. tablespoons olive oil
4 marinated artichokes
½ c. teaspoon dried ground coriander
1 clove garlic, minced
1 ½ cups chicken broth
1 ½ cups couscous
1 can of chickpeas, rinsed and drained
1 celery stalk, diced
1/2 English cucumber, unpeeled, diced
½ cup feta cheese, crumbled
½ cup chopped fresh parsley
Salt and pepper
In a large frying pan, cook garlic in oil over medium heat until it begins to brown. Add spices and cook for 2 minutes. Add salt and pepper. Add broth and bring to boil.
Add the couscous and mix well. Cover, remove from heat and let rest 5 minutes. Using a fork, break couscous. Let it cool.
In a large bowl, place the remaining ingredients. Add the couscous. Mix everything well. Adjust the seasoning.
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