Spinach and Artichoke Salad with Couscous Cakes and Feta

By khojnicki

Ingredients

• Dressing:
• 2 tbsp lemon juice
• 1 tbsp sour cream
• 1 tsp finely chopped fresh mint
• 5 tbsp EVOO
• Salt and pepper
• Couscous Cakes:
• 3/4 c couscous
• Salt
• 1 large clove garlic, peeled
• 1/4 c packed fresh parsley leaves
• 1/2 c canned chickpeas, rinsed and drained
• 2 large eggs, lightly beaten
• Zest of 1 lemon
• 3 tbsp vegetable oil
• Salad:
• 8 oz spinach
• 1 14 oz can artichokes rinsed and sliced
• 15 cherry tomatoes, halved
• Salt and pepper
• 1 oz crumbled feta cheese

Details

Servings 3

Preparation

Step 1

Make the dressing:
In a small bowl, combine the lemon juice, sour cream and mint. Slowly mix in olive oil. Season with salt and pepper.

Couscous cakes:
Put the couscous and 1 tsp salt in a medium bowl. Add 1 c boiling water to couscous and cover. Let sit 4-5 mins.

Coarsely chop the garlic in a food processor. Add the parsley and pulse until finely chopped. Add the chickpeas and 1 tsp salt and pulse until coarsely chopped.

Uncover couscous and fluff with a fork. Stir in the chickpea mixture, eggs and lemon zest until well combined. Press into 1/4 c smooth the tops and release the cake onto a plate. Repeat with all the couscous.

Heat 1 1/2 tbsp of the vegetable oil in a large skillet over medium high heat until shimmering hot. Add 5 couscous cakes to the skillet and slightly flatten. Cook until golden brown, 3-4 mins per side. Drain.

Salad:
In a large bowl, toss the spinach, artichokes, and tomatoes and about three-quarters of the dressing. Season to taste with salt and pepper and portion onto 3 large plates. top with cakes, feta and drizzle dressing over.