This is a recipe that Nick’s mom makes for us for summer lunches and it is an absolute favorite. It is very simple and flavorful and a nice cool salad for warm weather. You could also add lightly steamed broccoli to this dish. This dish is also easily adaptable as a pasta salad rather than a cous cous salad.
1 box couscous (10 oz. or about 1 ½ cups bulk couscous)
6 oz. marinated artichoke hearts, drain and reserve liquid
¼-1/3 c. finely chopped onion
1 15 oz. can garbanzo beans
1 cucumber, cut in small chunks (you can peel and seed the cucumbers if desired)
1 c. cherry tomatoes, halved or quartered
¼ c. chopped fresh basil
1 roasted chicken breast, cut into small pieces
1 lemon, juiced
½ c. olive oil
Salt and pepper to taste
Feta cheese (optional)
Cook couscous (if using bulk couscous, the ratio is 1 c. couscous to 1 ¼ c. water). Bring water to a boil, stir in couscous, take off the heat, let couscous absorb water for about 5 minutes. Add artichokes, scallions, garbanzo beans, cucumber, chicken, and fresh herbs. Combine lemon juice and artichoke heart liquid. Whisk in olive oil. Add to couscous. Season with salt and pepper. Add feta cheese if using. Chill.