Israeli Couscous, Citrus and Artichoke Salad
Using Alexandra’s Israeli Couscous
2 cups Alexandra’s Israeli Couscous Jar of marinated artichokes, quartered or chopped 1 cup chopped flat leaf parsley (about a ½ bunch) ⅓ cup toasted pine nuts 2 Tbsp lemon juice (approx. half of a lemon) 1 Tbsp dijon/wholegrain mustard 1 shallot (about ¼ cup rough chopped) ¼ cup olive oil 1/8 cup shredded parmesan cheese salt & pepper to taste
Cook couscous according to directions on the back of the packet.
While couscous is cooking, prepare dressing:
In a blender, combine lemon juice, mustard, chopped shallots, oil and parmesan cheese and blend until smooth. Add a little water if needed.
When couscous is done cooking, drain and toss with dressing while still warm. Set aside to cool.
Toss together couscous mixture with parsley, artichoke hearts and pine nuts.
Season with salt & pepper to taste.
Serve at room temperature.