VEGGIES: Olive and Artichoke Israeli Couscous Salad

December is always such a busy month! Holiday parties and Chanukah and family and more! It is one of my favorite months of the year!

We recently purchased a new farmhouse style dining room table from Emmor Works so we could entertain a bit more. Happy Chanukah to me! A few weekends ago we hosted some friends over for dinner. I was bored of the same old spinach and strawberry salad so I decided to make an israeli couscous salad with all of my favorite toppings! I am all about roasted veggies and salty olives. We had just purchased some marinated olives and marinated artichokes from Picklelicious at our local farmer’s market. I don’t typically share my olives or artichokes but I was in a giving mood. It is the holiday season after all!

The couscous was so earthy, salty and tart! So delicious! I wish I had made more so there would have been leftovers. Hope you enjoy it as much as we did!

Ingredients:

Trader Joe’s Israeli Couscous, 1 box

Asparagus, 1 bunch

Zucchini, 1 sliced and roasted

Marinated Olives, 10-15 roughly chopped

Marinated Artichokes, 5-10 roughly chopped

Sea Salt

Garlic Powder

Fresh Ground Pepper

Lemon, zest and juice of 1 large lemon

Extra Virgin Olive Oil

Directions:

1. Cook the Trader Joe’s Israeli Couscous according to the directions on the box. Once cooked, set aside to cool.
2. Roast zucchini slices and whole asparagus with a little bit of olive oil, sea salt, pepper and garlic powder, in the oven until tender. Set aside to cool.
3. Roughly chop the olives, artichoke, and asparagus.
4. Combine all of the ingredients together in a large bowl.
5. Add the lemon zest and juice right before it is time to serve.

**You could probably substitute bulgur wheat or quinoa for the couscous if you are looking for something a little different!