Spinach And Artichoke Salad With Couscous Cakes And Feta

Spinach and Artichoke Salad with Couscous Cakes and Feta is a delicious and satisfying dish that combines the freshness of spinach, the tanginess of artichokes, the texture of couscous cakes, and the creamy richness of feta cheese.

This salad starts with a vibrant bed of baby spinach, which provides a nutrient-packed base. The spinach leaves are washed and dried, ensuring crispness and freshness. The earthy flavor of the spinach pairs perfectly with the other ingredients in the salad.

Next, artichoke bottoms are added to the salad. These artichoke hearts are drained, rinsed, and sliced to create tender and flavorful bites. Their slightly tangy and slightly sweet taste adds a delightful element to the salad, complementing the spinach beautifully.

To add substance and texture, couscous cakes are prepared and placed on top of the salad. The couscous is cooked and combined with a mixture of garlic, parsley, and chickpeas, creating a flavorful and slightly crunchy cake. The cakes are lightly browned in a skillet to achieve a crispy exterior, while the inside remains fluffy and soft.

To enhance the overall flavor profile, crumbled feta cheese is sprinkled over the salad. Feta cheese has a tangy and salty taste that adds a creamy and savory element to the dish. Its crumbly texture provides a pleasant contrast to the crispness of the vegetables and the couscous cakes.

Finally, the salad is dressed with a refreshing and zesty dressing made with lemon juice, sour cream, mint, and olive oil. This dressing complements the flavors of the salad components and brings everything together with its bright and tangy notes.

Overall, the Spinach and Artichoke Salad with Couscous Cakes and Feta is a well-balanced and flavorful dish that offers a combination of textures and tastes. It’s a satisfying and wholesome meal that showcases the versatility of ingredients and brings together a variety of flavors in a harmonious way.

SERVES: 3

INGREDIENTS:

FOR THE DRESSING 

• 2 Tbs. fresh lemon juice
• 1 Tbs. sour cream
• 1 tsp. finely chopped fresh mint
• 5 Tbs. extra-virgin olive oil
• Kosher salt and freshly ground black pepper

FOR THE COUSCOUS CAKES 

• 3/4 cup couscous
• 2 tsp. kosher salt
• 1 large clove garlic, peeled
• 1/4 cup packed fresh flat-leaf parsley leaves
• 1/2 cup canned chickpeas, rinsed and drained
• 2 large eggs, lightly beaten
• Finely grated zest of 1 medium lemon (about 1 1/2 tsp.)
• 3 Tbs. vegetable or canola oil

FOR THE SALAD

• 8 oz. baby spinach, washed and dried (about 6 lightly packed cups)
• 1 14-oz. can artichoke bottoms, drained, rinsed, and sliced
• 15 cherry tomatoes, halved
• Kosher salt and freshly ground black pepper
• 1 oz. crumbled feta

INSTRUCTIONS:

1. Make the dressing:
   • In a small bowl, combine the lemon juice, sour cream, and mint.
   • Slowly whisk in the olive oil.
   • Season to taste with salt and pepper.
2. Make the couscous cakes:
   • Put the couscous and 1 tsp. salt in a medium bowl.
   • Add 1 cup boiling water to the couscous, cover, and let sit for 4 to 5 minutes.
   • Coarsely chop the garlic in a food processor.
   • Add the parsley and pulse until finely chopped.
   • Add the chickpeas and 1 tsp. salt and pulse until coarsely chopped.
   • Uncover the couscous and fluff with a fork.
   • Stir in the chickpea mixture, eggs, and lemon zest until well combined.
   • Press the couscous mixture into a 1/4-cup measure and release onto a plate to make 9 cakes.
   • Heat vegetable oil in a large skillet over medium heat.
   • Add 5 couscous cakes to the skillet, flatten them, and cook until crisp and golden brown on both sides.
   • Transfer to a paper-towel-lined plate.
   • Repeat with the remaining couscous cakes.
3. Assemble the salad:
   • In a large bowl, toss the spinach, artichokes, and tomatoes with three-quarters of the dressing.
   • Season to taste with salt and pepper.
   • Divide the salad among 3 large plates.
   • Top each salad with 3 couscous cakes.
   • Sprinkle each salad with feta.
   • Drizzle with the remaining dressing.

NUTRITIONAL INFORMATION:

PER SERVING

• 710 CALORIES | 20G PROTEIN | 63G CARB | 44G TOTAL FAT | 8G SAT FAT |
  24G MONO FAT | 9G POLY FAT | 155MG CHOL | 1,580MG SODIUM | 9G FIBER

NOTES:

• Quick-to-cook couscous cakes make this meatless main-course salad satisfying.