Spinach and Artichoke Salad with Couscous Cakes and Feta

Spinach and Artichoke Salad with Couscous Cakes and Feta
Photo by Scott Phillips

Ingredients

  • Kosher salt
  • ¾ cup couscous
  • 1 14-oz. can artichoke bottoms, drained, rinsed, and sliced
  • 1 tsp. finely chopped fresh mint
  • 1 oz. crumbled feta (about ¼ cup)
  • 1 Tbs. sour cream
  • 8 oz. baby spinach, washed and dried (about 6 lightly packed cups)
  • + 11 more ingredients
    • 2 large eggs, lightly beaten
    • ¼ cup packed fresh flat-leaf parsley leaves
    • 2 Tbs. fresh lemon juice
    • 3 Tbs. vegetable or canola oil
    • 15 cherry tomatoes, halved
    • ½ cup canned chickpeas, rinsed and drained
    • Finely grated zest of 1 medium lemon (about 1-½ tsp.)
    • Kosher salt and freshly ground black pepper
    • Kosher salt and freshly ground black pepper
    • 5 Tbs. extra-virgin olive oil
    • 1 large clove garlic, peeled

In a small bowl, combine the lemon juice, sour cream, and mint. Slowly whisk in the olive oil. Season to taste with salt and pepper.

View full recipe at Fine Cooking

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