Couscous is a relative of pasta, and is commonly made with semolina (durum wheat), though it is sometimes made with farina, pearl barley, millet or cornmeal. It is typically steamed, resulting in a light, fluffy texture, and is popular in various cuisines including North African, French and Mediterranean (source).
Aside from providing 6g protein per 1-cup serving, couscous also provides dietary fiber, iron, magnesium and vitamin B6 (source).
This light Mediterranean Couscous Salad features two kinds of couscous, chickpeas, vegetables, shallot and fresh dill, and is further enhanced with the addition of marinade from the artichokes.
Mediterranean Couscous Salad
1/2 cup Israeli couscous
1/2 cup instant couscous
1 (15-ounce) can chickpeas, drained and rinsed
1 (7.5-ounce) jar quartered marinated artichoke hearts, chopped with 1/2 cup liquid reserved
1/2 medium cucumber, chopped
1/2 large shallot, minced
2-3 tablespoons minced fresh dill
Prepare couscous according to manufacturer’s directions. Set aside and allow to cool.
Meanwhile, mix together remaining ingredients (including reserved 1/2 cup artichoke liquid). Add cooled couscous and stir to combine.