Couscous Platter

Couscous Platter Recipe

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Cathy Gillespie


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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14 1/2 oz
chicken or vegetable broth
1 c
couscous, dry
2/3 c
vinaigrette salad dressing
16 oz
canned artichoke hearts, drained, halved
14 1/2 oz
canned diced tomates with green peppers and onions
6 oz
pitted black olives
6 oz
canned chicken breast, tuna or anchovies, drained

How to Make Couscous Platter


  • 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.
  • 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.
  • 31/3 cup sliced green onions or 2 TBS chopped fresh mint can be tossed into the couscous, before plating it on the platter.

Printable Recipe Card

About Couscous Platter

Course/Dish: Other Main Dishes
Main Ingredient: Vegetable
Regional Style: American

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