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Recipe: Artichoke-Couscous Salad (with basil, tomatoes and avocado)

Salads - Rice, Grains
ARTICHOKE-COUSCOUS SALAD

1 1/2 cups instant couscous, uncooked
1/2 teaspoon salt
2 1/4 cups boiling water
1/4 cup diced red onion
3 cans (14 oz each) artichoke hearts rinsed, drained, and quartered
1/2 cup chopped fresh basil
2 garlic cloves, minced
3 tomatoes, chopped
2 tablespoons extra-virgin or herb-flavored olive oil
2 tablespoons red-wine vinegar
Salt and Freshly-ground black pepper, to taste
1 avocado, diced

Combine the couscous, salt, and 2 1/4 boiling water in a large mixing bowl. Cover and let stand until the couscous is tender and the water is absorbed, about 10 minutes. Fluff with a fork. Cool to room temperature.

Add the onion, artichoke hearts, basil, and garlic and toss lightly. (The salad can be held in the refrigerator for several hours at this point.)

BEFORE SERVING:
Bring the salad to room temperature.

Add the tomatoes, oil, and vinegar and toss. Season with salt and pepper to taste. Add the avocado, gently toss again, and serve.

Makes 4 servings
Source: Salad Suppers by Andrea Chesman
MsgID: 391260
Shared by: Betsy at Recipelink.com
Board: Collection: Salads at Recipelink.com
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