Wild Garlic, Artichoke & Olive Couscous Salad
This vibrant warm salad is made with just a few ingredients and tastes delightful. Great on its own as a light lunch or serve as a side – it’s fantastic with lamb! When in season, wild garlic is a wonderful aromatic herb that’s great for adding a mild garlic flavour to dishes. If you can’t get hold of any, then use a minced small clove of garlic and a couple of handfuls of baby spinach leaves.
Method
Prepare the couscous according to the packet instructions.
Heat the butter and a small drizzle of olive oil in a frying pan over a medium heat. Add the artichokes and cook for a couple of minutes to warm through. Add the wild garlic leaves and sauté until wilted. Season with a little salt and add the lemon zest and a squeeze of juice. Stir through the olives.
Fluff the couscous with a fork and toss through the wild garlic and artichokes in the pan. Serve immediately with a good grind of black pepper on top.
Ingredients
- 1 x packet of Ainsley Lemon, Mint & Parsley Couscous
- 4-6 artichoke hearts or baby artichokes from a jar, drained, halved
- small knob of (plant based) butter
- olive oil, for drizzling
- 2 large handfuls of wild garlic leaves
- handful of black olives from a jar, halved or quartered
- ½ lemon, juice & zest