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.
Yields Serves 4
Grilled Garlic Artichoke With Couscous
Tender, colorful veggies go beautifully with the aromatic and deep flavor of the grilled artichokes. Placing them over a hearty bed of couscous makes the perfect, filling meal.
15 minPrep Time
20 minCook Time
1 cup low-sodium vegetable broth
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon sea salt
1 cup couscous
1/2 red bell pepper and 1/2 of a green bell pepper cut in strips (I used both for color, but 1 is fine)
1/2 cup chopped red onion
1/2 cup of water + 2 tablespoons, separated
3/4 teaspoon sea salt + 1/4 teaspoon, separated
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
3 large garlic cloves, minced
1 tablespoon fresh lemon juice
1 16oz bag of frozen artichoke quarters
Prepare the couscous first. Add the first 4 ingredients into a small pot and bring to a boil. Add the couscous, stir, turn off the heat and cover. Let sit 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 1/4 cup of water in the sauté pan and turn to medium heat. Add all the vegetables, except the garlic, and the 3/4 teaspoon of salt and remaining spices. Cook the vegetables for about 5 minutes and then add the garlic. Make sure to stir often so they don’t burn. Add more water if needed. Cook until all the vegetables are tender, just a couple more minutes.
Add the lemon juice. 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 2 tbsp water and add the artichokes. Season with the remaining 1/4 teaspoon salt. 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.
*This recipe is from my original blog "The Healthy Flavor", so it is not 8 ingredients, but it is still fabulous, so I hope you enjoy it.
Brandi is a devoted Mommy and wife who is passionate about cooking and baking delicious vegan dishes. She believes healthy food can be simple, quick and taste incredible. She gets creative in the kitchen to make recipes that will fool anybody that they aren't missing traditional non-vegan ingredients. Be sure to follow this blog for all recipes and updates.
Hi! I'm Brandi, a wife and mom behind this blog who healed my husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not counting salt, pepper or water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!