• Cooking Time:
  • Servings: 4
  • Preparation Time:


  • 3/4 C vegetable or chicken broth
  • 1 C uncooked couscous
  • 2 T olive oil
  • 14 oz can quartered artichoke hearts, drained, coarsely chopped
  • 10 oz can Rotel, drained
  • 1/2 C crumbled feta cheese
  • 1/4 C toasted pine nuts
  • 1/4 C pitted kalamata olives, chopped
  • 2 green onions, chopped
  • 1 garlic clove, minced
  • 2 T chopped fresh basil
  • 2 T chopped fresh mint
  • 2 T copped fresh parsley
  • Romaine or baby spinach greens (optional)


  • Bring broth to boil in a saucepan; stir in couscous.
  • Cover, return to a boil and remove from heat.
  • Let stand 5 minutes.
  • Drizzle with olive oil and fluff with a fork.
  • Let cool.
  • Combine couscous and all other ingredients except lettuce or spinach, tossing gently.
  • Serve over lettuce or spinach, if desired.


This makes large portions. I would say at least 4 as a main dish served over greens, 8 servings as a side dish. Very fresh tasting. Good way to use your Aerogarden herbs, if you own one.

From Meralen McAllister in Ft. Worth, published in the Ft. Wort Star-Telegram.

Nutrition based on 4 servings: 430 cal, 17 g fat, 56 g carbs, 16 g protein, 17 mg cholesterol, 696 mg sodium, 10 g fiber, 35% calories from fat

Categories: Lunch  Pasta  Pasta  Salad  Side Dish 

Weekly Recipes and Cookbook Contests!

Need Inspiration? Click Here→Thank
Never Miss a Recipe! Sign Up For Our Emails!