Today’s recipe was inspired by this one for Bulgur and Chickpea Salad with Roasted Artichokes. I made some edits, used what I had on hand, and came up with a satisfying spring grain salad that had me looking forward to lunch every day. My 1-year old gobbled it up for lunch every day as well, which of course, made me so happy to see he shares mama’s taste buds!
1.5 cups Bob’s Red Mill whole wheat pearl couscous
2 cans artichoke hearts, chopped into tiny bits
1 can chickpeas, drained and rinsed
2 Tbsp lemon juice
1 clove minced garlic
1 Tbsp dijon mustard
1/3 cup extra virgin olive oil
1/4 cup finely chopped parsley
2 Tbsp finely chopped fresh mint, or more to taste
Sea salt to taste
Cook couscous according to package directions and set aside.
Whisk together lemon juice, garlic, mustard and olive oil and pour over couscous.
Mix in chopped artichokes, chickpeas, salt, parsley and mint and stir to combine.
Enjoy warm or cold.
The pearl couscous along with the chickpeas make this a satisfyingly chewy dish and the fresh flavors from lemon, mint and parsley scream SPRING!…even if the weather in New England doesn’t.
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