Artichoke, Feta and Roasted Pepper Couscous Salad

A room temperature salad made with Mediterranean couscous is one of my pernennial go-to’s.

#summersoiree, couscous, salad, summer
Serving Size: 8 to 10

Artichoke, Feta and Roasted Pepper Couscous Salad from Katie Workman /
A room temperature salad made with Mediterranean couscous is one of my pernennial go-to’s when it comes to summer entertaining. It’s beautiful, it’s different, it’s substantial (and if you have vegetarians at the table, it absolutely counts as a main course pasta salad) and it’s versatile. That’s a lot to ask from a pasta or grain salad, but that Mediterranean couscous, it delivers.

You can use regular Israeli couscous, but I am loving this blend of Israeli Couscous, Orzo, Peas and Lentils. The added vegetables give it even more texture and color, so it’s a great side dish and a satisfying base for soups and salads.

Also, can I tell how how much I love these grilled artichoke hearts? I almost had to make the salad without them because I ate so many during the prep. The only person who loves artichokes more than me is my sister, and she loves them in a way that some people love their children, that’s how much she loves them.  Though she would not eat her children. I’m pretty sure. When you use oil-marinated artichoke hearts some of the oil remains even after you drain them, so that eliminates the need to add additional oil to this salad.

This salad can be made up to two days ahead of time; just bring it back to room temperature for about 30 minutes before serving. Use vegetable broth if you want this to be a vegetarian salad (always a good idea if you’re not sure if there is a vegetarian in the group).


Artichoke, Feta and Roasted Pepper Couscous Salad


  • 2 tablespoons olive oil
  • 3 large shallots, minced
  • 2 ½ cups (1 16-ounce package) Israeli Couscous, Orzo, Peas and Lentils, or Couscous Grande
  • 5 ½ cups chicken or vegetable broth
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons lemon zest
  • 2 roasted peppers, peeled, seeded and diced (see Tip)
  • 1 ½ cups drained and roughly chopped marinated, grilled artichoke hearts (2 7.9 ounce containers)
  • 2 tablespoons chopped fresh oregano
  • 6 scallions, white and green parts, trimmed and minced
  • Sea salt and freshly ground pepper to taste

1. In a large saucepan over medium high heat, heat the butter and the olive oil, then add shallots and sauté until softened and translucent, about 4 minutes. Add the couscous and stir for 2 minutes until the couscous is coated with the shallot mixture and starting to lightly color.

2. Add the broth and stir well. Bring to a good simmer, reduce the heat so the liquid stays at a gentle simmer, then cover and cook for about 10 minutes, until most of the liquid has been absorbed (check package directions as different types of couscous can vary). Remove from the heat, stir in the lemon juice and zest, and spread out on a rimmed baking sheet to cool.

3. When cooled to room temperature, transfer to a shallow serving bowl and stir in the peppers and artichokes. Add oregano and scallions and mix gently until well blended. Taste and season with salt and pepper as needed. Serve at room temperature.

Chicken and Shrimp Nicoise Kabobs and Artichoke, Feta and Roasted Pepper Couscous Salad from Katie Workman /


Tip on Roasting Peppers:

Super simple. Preheat the broiler or a grill. Take a whole pepper. Place it under the broiler or on the grill. As the side facing the heat bubbles and starts to blacken, turn the pepper to the next side. After about 4 turns, and 8 minutes, the whole pepper should be blistered. Take pepper, put it in a bowl, cover it with a dishtowel and let it steam. After about 5 minutes take off the dishtowel, and when it’s cool enough to handle, peel of the skin, and pull it apart so you can remove the seeds and core. Save as much of the flavorful juice as you can. Ta da, roasted pepper.

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5 thoughts on “Artichoke, Feta and Roasted Pepper Couscous Salad”

  1. There is something about couscous that gets me–I just can’t resist. Add in feta and I am head over heels!

    1. Katie Workman says:

      I’m with ya!

      1. Katie Workman says:

        It makes everything better. Drizzle it over roasted peppers or tomatoes!

  2. Sam says:

    Yum! I loved this with BBQ shrimp on the side. Worked great together, or maybe I just love everything with artichoke?? Thanks for sharing!

    1. Katie Workman says:

      I’m a sucker for artichokes, too, in any form….

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