Couscous & Summer


Vegetable Curry




500 gm packet couscous


2 cups halved cherry tomatoes


2 cups cooked artichoke hearts, drained and chopped


1 1/2 cups chopped kalamata olives, pits removed


1/2 cup chopped fresh basil


For the dressing:


1/2 cup olive oil


Juice of 2 large lemons


3 cloves garlic, minced


2 teaspoons chopped fresh oregano


1 tablespoon chopped fresh basil


Salt and pepper, to taste




Prepare couscous according to packet instructions. Transfer couscous to a large bowl and fluff with a fork. Add the tomatoes, artichoke hearts, kalamata olives, and basil.


In a small bowl, whisk together the olive oil, lemon juice, garlic, oregano, and basil. Season with salt and pepper.


Pour the dressing over the couscous salad and stir until well combined. Season with salt and pepper to taste.


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