These Artichokes Have My Heart

I served this alongside some grilled lamb chops!
It was the perfect combination for an al-fresco spring dinner.

I stumbled upon a new to me product when I was shopping at Sprout's Farmer's Market yesterday afternoon.  Cynara grilled artichoke hearts.  These tasty morsels are what inspired the lovely Israeli Cous-Cous salad pictured above.  This recipe was paired with some grilled New Zeland rack of lamb, which made for an unexpectedly delicious Thursday night meal.

Ingredients  Scale

• 1 1/2 cup water
• 1 cup Israeli cous cous
• 1 tsp olive oil
• 3 medium zucchini, small dice
• 1 tbsp olive oil
• 2 tsp Bragg's sprinkle
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 cup frozen fire roasted corn, thawed
• 1 lemon, juiced
• 1 tbsp olive oil
• 1 14.75 oz jar of Cynara grilled artichoke hearts
• 1 scallion, sliced thin
• 2 sprigs of dill

Cooking Instructions

1) Bring water to a boil in a small saucepan, then add olive oil and cous cous. Stir to combine and return to a boil, the lower heat and cover. Cook for 8-10 minutes, stirring occasionally, until water has been absorbed.

2) Preheat oven to 400 degrees and place chopped zucchini onto a sheet pan. Sprinkle with Bragg's, salt, pepper and olive oil and toss to combine. Roast for 25-30 minutes until zucchini is browned.

3) In a large bowl, combine cooked cous cous, roasted zucchini, corn, half of the artichokes, olive oil and lemon juice. Gently toss to combine.

4) Place salad on a servings platter and garnish with remaining artichoke hearts, scallions and dill.

Serve warm, at room temperature or cold.

*Make it Gluten Free by substituting 3 cups of cooked quinoa or brown rice*

I highly recommend purchasing a jar of these flavorful goodies!