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Pearl Couscous and Artichoke Salad

I'm always looking for ways to create new salad combinations. I usually have a specific ingredient in mind and build on it. This time I knew I wanted to include artichokes and went from there. I ended up combining artichokes, pea shoots, peas, zucchini, and pearl couscous. A lemony dressing drizzled on top really brings everything together. The result is an incredibly delicious combination of flavors and textures. It's great at room temperature or cold and leftovers are great. The salad is substantial enough to stand on its own or a perfect side for grilled fish. Give it a try and I know you'll love it.

Ingredients for Pearl Couscous and Artichoke Salad:


1 cup Pearl or Israeli Couscous

1 1/4 cups chicken broth or water

2 teaspoons olive oil

12 - ounce package of frozen artichokes, defrosted

1 cup fresh peas

1 zucchini, halved lengthwise and thickly sliced

1 1/2 cups pea shoots

3 radishes thinly sliced

1-2 shallots, chopped

zest of 1/2 a lemon

1/2 cup walnuts, broken into pieces


1/4 cup extra virgin olive oil

1 teaspoon Dijon mustard

1 teaspoon grainy mustard

zest and juice of 1 lemon

1 clove garlic, minced

kosher salt


Time-Saving Tip: The couscous can be cooked earlier in the day and cooled. All of the vegetables can also be prepped earlier in the day.

Let's see what we need.

We're ready to cook.

Saute the couscous in 2 teaspoons of oil until golden. Add the chicken broth and bring to a boil; reduce to simmer and cover. Once all of the liquid is absorbed fluff with a fork and transfer to a parchment-lined cookie sheet to cool.

Combine all of the dressing ingredients in a small jar. Cover and shake; set aside. If you don't have a small jar use a bowl and a fork to stir the dressing.

Preheat the oven to 375 degrees. In a small bowl combine the artichokes, 2 tablespoons of olive oil, 1 minced garlic clove, zest of 1/2 a lemon, and season with salt and pepper. In another bowl combine the zucchini, 2 teaspoons of olive oil and season with salt and pepper. In a third bowl combine the peas, 2 teaspoons of olive oil, and season with salt and pepper.

Add the artichokes, zucchini, and peas to a parchment-lined sheet pan. Roast for about 30 minutes or until just tender; flip the vegetables halfway thru baking.

Transfer the vegetables and couscous to a large bowl and combine. Add the radishes, walnuts and pea shoots. Once combined fold in some of the dressing. You might not need it all. Season with additional salt and pepper.

It's ready! This looks amazing and tastes even better. This is the perfect salad for entertaining since it's so pretty and is ideal room temperature.



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