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Mediterranean Couscous Salad

Yields1 Serving

Recipe from Lake Shore Lady

 Wild Garden Couscous and Chickpeas
 0.50 cup Artichoke hearts
 0.50 Red bell pepper
 Chopped parsley

Heat the couscous packet on the stove with a little bit of water, according to the directions on the package.


Chop ½ a red bell pepper into small pieces. Roughly chop the artichoke hearts, as well.


When the couscous is done cooking, stir in the artichoke hearts and bell pepper.


Sprinkle chopped parsley on top.