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Spinach and Artichoke Salad with Couscous Cakes an Recipe


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     Spinach and Artichoke Salad with Couscous Cakes an

Category   Entrees - Maindishes
Sub Category   Vegetarian
Servings   3

For the dressing- 2 Tbs. fresh lemon juice
1 Tbs. sour cream
1 tsp. finely chopped fresh mint
5 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black
For the couscous cakes- 3/4 cup couscous
Kosher salt
1 large clove garlic, peeled
1/4 cup packed fresh flat-leaf parsley leaves
1/2 cup canned chickpeas
2 large eggs, lightly beaten
Finely grated zest of 1 medium lemon (about 1-1/2 tsp.)
3 Tbs. vegetable or canola oil
For the salad- 8 oz. baby spinach, washed and dried
1 14-oz. can artichoke bottoms, drained, rinsed, and sliced
15 cherry tomatoes, halved
Kosher salt
1 oz. crumbled feta (about 1/4 cup)

Make the dressing- In a small bowl, combine the lemon juice, sour cream, and mint. Slowly whisk in the olive oil. Season to taste with salt and pepper. Make the couscous cakes- Put the couscous and 1 tsp. salt in a medium bowl. Add 1 cup boiling water to the couscous, cover the bowl with a pan lid or plate, and let sit for 4 to 5 minutes. 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 the couscous and fluff with a fork. Stir in the chickpea mixture, eggs, and lemon zest until well combined. Press the couscous mixture into a 1/4-cup measure, smooth the top, and invert the measuring cup to release the cake onto a plate. Repeat with the remaining couscous mixture to make 9 cakes. Heat 1-1/2 Tbs. of the vegetable oil in a large skillet over medium heat until shimmering hot. Add 5 of the couscous cakes to the skillet and use a spatula to lightly flatten the cakes so they’re about 3/4 inch thick. Cook, flipping once, until crisp and golden brown on both sides, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate. Add the remaining 1-1/2 Tbs. vegetable oil to the skillet and cook the remaining cakes the same way.
Assemble the salad- In a large bowl, toss the spinach, artichokes, and tomatoes with about three-quarters of the dressing. Season to taste with salt and pepper and divide among 3 large plates. Top each salad with 3 couscous cakes, sprinkle each salad with feta, and drizzle with the remaining dressing. Serving Suggestions nutrition information (per serving)- Calories (kcal)- 710; Fat (g)- fat g 44; Fat Calories (kcal)- 390; Saturated Fat (g)- sat fat g 8; Protein (g)- protein g 20; Monounsaturated Fat (g)- 24; Carbohydrates (g)- carbs g 63; Polyunsaturated Fat (g)- 9; Sodium (mg)- sodium mg 1580; Cholesterol (mg)- cholesterol mg 155; Fiber (g)- fiber g 9;

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