Fried Couscous Salad with Artichokes, Pecans, Red Peppers and Celery

By blum099

Ingredients

• 1 1/4 cups couscous
• 1 stalk celery, chopped
• 1 red bell pepper, chopped
• 1 can of drained artichoke hearts
• 1/2 cup of chopped pecans
• 1 lemon, juiced
• 2 cloves garlic, minced
• 4 TBSP olive oil
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp red pepper flakes
• 1/4 cup parmesan cheese
• 2 cups of chicken broth, optional

Preparation

Step 1

Cook your couscous according to the package directions substituting the water with chicken broth. This is optional- you can just use water.
Saute the celery, garlic, bell pepper and artichokes in the oil for approximately 4-5 minutes on medium-low. Add in the chopped pecans and toast for another 1-2 minutes. Stir in the cooled couscous and bring heat up to high, cook for 5-7 minutes, stirring constantly til slightly toasted. Season with the salt, pepper and squeeze of lemon juice. Toss with parmesan cheese. Serve at room temperature.