Couscous Platter Recipe

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Couscous Platter

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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Stove Top


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


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.

About this Recipe

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