Artichoke and Onion Couscous

Kitchen Tested
  • Yield 8 servings

Dress up plain couscous with canned artichoke hearts.


1 (10 1/2-ounce) can beef broth
1 teaspoon olive oil
2 cups couscous
1 onion, chopped
1 teaspoon minced garlic
1 (14-ounce) can artichoke hearts, drained and cut in fourths
1 tablespoon chopped parsley
1/4 cup grated Parmesan cheese


  1. Add enough water to beef broth and oil to make 2 cups and bring to a boil. Add couscous, stir, remove from heat and cover for 7 minutes.
  2. In a small skillet coated with nonstick cooking spray, saute onion and garlic until tender. Transfer couscous to a serving dish and add onion mixture, artichoke hearts, parsley and cheese, tossing.  Serve warm or room temperature.



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