Categories: Vegetables

Ingredients

• 2 cups Israeli couscous
• 1/4 cup plus 1 tsp. extra-virgin olive oil
• 16 baby artichokes
• 1/4 cup minced red onion
• 2 cloves garlic, minced
• 2 Tbsp. red wine vinegar
• 2 Tbsp. honey
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• 1 can (14.5 oz.) cannellini beans, drained and rinsed
• 2/3 cup crumbled feta cheese
• 1/2 cup fresh mint, chopped

Directions

1. Bring a pot of lightly salted water to a boil. Add couscous and 1 tsp. oil. Cook 8 minutes. Drain and set aside.
2. Trim stems and cut off top third of artichokes, peel off several layers of leaves until light-green part is visible, then quarter. heat 2 Tbsp. oil in a large skillet, over medium-high heat. Add artichokes and cook 5 minutes. Stir in onion and garlic. Cook 2 minutes.
3. Whisk 2 Tbsp. oil. the vinegar, honey salt and pepper. Stir in couscous, cooked artichokes, beans, feta and mint.

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