Grilled Garlic Artichoke With Couscous-Vegan

I was craving garlic and artichokes this week and decided to whip up this number for dinner. For an added boost of flavor, I decided to grill the artichokes. Throw in some colorful bell peppers and onion and it’s complete. It turned out so delicious, I know I will be making this often now.

I make a lot of quinoa for dinner but I thought couscous would be so fitting here and it was so delicious. I absolutely love couscous for its texture. All the colors together turned out beautifully as well.

grilled chicken

Recipe: Serves 4 Prep time: 15 mins. Cook time: 20 mins Click here for a printable version

Ingredients for couscous:

1 cup couscous

1 cup vegetable broth

1 teaspoon paprika

1/2 teaspoon garlic powder

1/4 teaspoon sea salt

Remaining Ingredients:

1 16oz bag of frozen artichoke quarters

1/2 red bell pepper cut in strips

1/2 green bell pepper cut in strips

1/2 cup chopped red onion

2-3 large garlic cloves minced

3 tablespoons olive oil

1 tablespoon fresh lemon juice

1 teaspoon hot pepper paste

1/4 cup vegetable broth

3/4 teaspoon sea salt

1/2 teaspoon smoked paprika

Few grinds of fresh black pepper

Prepare the couscous first. Put 1 cup vegetable broth into a small pot with the couscous spices and bring to a boil. Add the couscous, stir, turn off the heat and cover. Let, it for 5 minutes and then fluff with a fork.

Next, chop up all the vegetables and thaw the artichokes in a microwave if they are still frozen. You will need two pans, a large sauté pan and a grill pan. You will cook them both at the same time with the vegetables in the sauté pan and the artichokes in the grill pan.

Add 2 tablespoons of the olive oil in the sauté pan and turn to medium heat. Add all the vegetables and spices except the garlic and stir. Cook the vegetables for about, 5 minutes and then add the garlic. Make sure to stir often so they don’t burn. Cook until all the vegetables are tender, just a couple more minutes. Add the vegetable broth, lemon juice and hot pepper paste. Bring back to a boil and cook for another minute or two until the sauce thickens, stirring frequently.

While the vegetables are cooking, heat up the grill pan over medium high with 1 tablespoon of the olive oil and add the artichokes. Season with salt and pepper. Stir occasionally cooking the artichokes on each side until golden brown. Now add the artichokes to the vegetable mixture and stir.

Combine all the vegetables with the couscous in a large serving bowl and mix until well combined. Serve and enjoy!

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