Ingredients with Measurements:
- 1 cup of kuskus
- 2 cups of water
- 1 can of artichoke hearts, drained and chopped
- 1/2 cup of pitted kalamata olives, chopped
- 1/4 cup of chopped fresh parsley
- 2 tablespoons of olive oil
- 1 tablespoon of lemon juice
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. In a medium saucepan, bring 2 cups of water to a boil.
2. Add the kuskus to the boiling water and stir. Cover the saucepan and remove it from the heat. Let it sit for 5 minutes.
3. Fluff the kuskus with a fork and transfer it to a large mixing bowl.
4. Add the chopped artichoke hearts, chopped kalamata olives, chopped parsley, olive oil, lemon juice, salt, and pepper to the mixing bowl. Mix well.
5. Serve the kuskus with artichokes and olives warm or at room temperature.
- Time:
Preparation time: 10 minutes
- Cooking time: 5 minutes
Temperature:
- None
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 209
- Fat: 9g
- Carbohydrates: 28g
- Protein: 5g
- Fiber: 4g
Substitutions for ingredients:
- You can use couscous instead of kuskus.
- You can use marinated artichoke hearts instead of plain ones.
- You can use green olives instead of kalamata olives.
- You can use dried parsley instead of fresh parsley.
Variations:
- You can add chopped sun-dried tomatoes to the kuskus mixture.
- You can add crumbled feta cheese to the kuskus mixture.
- You can add chopped roasted red peppers to the kuskus mixture.
Tips and tricks:
- Make sure to fluff the kuskus with a fork to separate the grains.
- You can add more lemon juice or olive oil to the kuskus mixture if you prefer a tangier or richer flavor.
- You can make this recipe ahead of time and store it in the refrigerator for up to 2 days.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, microwave the kuskus mixture for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the kuskus with artichokes and olives in a large serving bowl or on individual plates.
Garnishes:
- Garnish with additional chopped parsley or lemon wedges.
Pairings:
- This recipe pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the kuskus is too dry, add more olive oil or lemon juice to moisten it.
Food safety advice:
- Make sure to properly store any leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
- Kuskus is a traditional North African dish made from semolina flour.
Flavor profiles:
- This dish has a tangy and savory flavor from the artichokes and olives.
Serving suggestions:
- Serve this dish as a side dish or as a light lunch.
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Region: Mediterranean