Zutaten für Artichoke Couscous
- 1 cup water
- 4 cups vegetable broth
- 1 cup Israeli couscous
- Cooked Shrimp
- Chopped Tomatoes
- 1/2 cup crumbled feta cheese, plus extra for garnish
- 1/4 cup chopped fresh parsley, plus extra for garnish
- 14-ounce can artichoke hearts, drained and chopped
- salt and pepper to taste
- 1/4 cup chopped red onion
- juice of 1 lemon
- 2 tablespoons olive oil
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Zubereitung von Artichoke Couscous
- Bring 4 cups of vegetable broth and 1 cup of water to a boil in a medium saucepan.
- Stir in 1 cup of Israeli couscous.
- Reduce heat to low, cover, and simmer for 8 minutes, or until the couscous is tender and the liquid is absorbed.
- Fluff the couscous with a fork and let it cool slightly.
- While the couscous is cooking, prepare the artichoke hearts: Drain a 14-ounce can of artichoke hearts and roughly chop them.
- In a large bowl, combine the cooked couscous, chopped artichoke hearts, 1/2 cup crumbled feta cheese, 1/4 cup chopped fresh parsley, 1/4 cup chopped red onion, and the juice of 1 lemon.
- Drizzle with 2 tablespoons of olive oil and season generously with salt and pepper to taste.
- Gently toss to combine all ingredients.
- Serve warm or chilled. Garnish with extra parsley and feta cheese if desired.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
10g
Fat
10g
Carbs
18g
