Categories: Salad- Salad Dressings- Slaw
Ingredients
- 1 1/2 cups instant couscous
- 1/2 tsp. salt
- 2 1/4 cups boiling water
- 1/4 cup diced red onion
- 3 14-oz. cans artichoke hearts, rinsed, drained, and quartered
- 1/2 cup chopped fresh basil
- 2 cloves garlic, minced
- 3 tomatoes, chopped
- 2 Tbsp. extra-virgin or herb-flavored olive oil
- 2 Tbsp. red wine vinegar
- salt and pepper
- 1 avocado, diced
Directions
-
Combine the couscous, salt and boiling water in a large mixing bowl. Cover and let stand until the couscous is tender and the water is absorbed, about 10 minutes. Fluff with a fork. Cool to room temperature.
-
Add the onion, artichoke hearts, basil, and garlic and toss lightly. (The salad can be held in the refrigerator for several hours at this point.)
-
Before serving, bring the salad to room temperature. Add the tomatoes, oil and vinegar and toss. Season with salt and pepper to taste. Add the avocado, gently toss again and serve.