2roasted pepperspeeled, seeded and diced (see Tip)
1 ½cupsdrained and roughly chopped marinated grilled artichoke hearts1 12-ounce jar
2tablespoonschopped fresh mint or oregano
6scallionswhite and green parts, trimmed and minced
2tablespoonschopped fresh parsley
Kosher salt and freshly ground pepper to taste
In a large saucepan over medium high heat, heat the olive oil, then add the couscous and stir for 2 minutes. Add the shallots and sauté until slightly softened about 2 minutes, and the couscous is coated with the shallot mixture and starting to lightly color.
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.
When cooled to room temperature, transfer to a shallow serving bowl and stir in the peppers and artichokes. Add mint or oregano, scallions, feta, if using, and parsley and mix gently until well blended. Taste and season with salt and pepper as needed. Serve at room temperature.
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.