couscous platter
To the platter you can add canned beans that have been rinsed and drained. Also the ingredients can all be tossed together instead of serving like an antipasti.
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prep time
cook time
method
Stove Top
yield
Ingredients
- 14 1/2 ounces chicken or vegetable broth
- 1 cup couscous, dry
- 2/3 cup vinaigrette salad dressing
- 16 ounces canned artichoke hearts, drained, halved
- 14 1/2 ounces canned diced tomates with green peppers and onions
- 6 ounces pitted black olives
- 6 ounces canned chicken breast, tuna or anchovies, drained
How To Make couscous platter
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Step 1In medium saucepan bring broth to a boil. Stir in couscous. Cover pan and remove from heat. Let stand 10 minutes until liquid is absorbed. Fluff couscous with a fork, then toss with 1/3 cup of the vinaigrette.
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Step 2To assemble, place couscous in the center of a large platter. Arrange artichoke hearts, tomatoes, olives and chicken (tuna or anchovies); separately but surrounding the couscous. Drizzle the remaining vinaigrette over the plattered items.
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Step 31/3 cup sliced green onions or 2 TBS chopped fresh mint can be tossed into the couscous, before plating it on the platter.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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