Spinach And Artichoke Salad With Couscous Cakes And Feta
- 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
- 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 (about 1/4 cup)
- 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.
- Make the couscous cakes:
- Put the couscous and 1 tsp. salt in a medium bowl. Add 1 cup boiling water to the couscous, cover the bowl with a pan lid or plate, 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, smooth the top, and invert the measuring cup to release the cake onto a plate. Repeat with the remaining couscous mixture to make 9 cakes.
- Heat 1-1/2 Tbs. of the vegetable oil in a large skillet over medium heat until shimmering hot. Add 5 of the couscous cakes to the skillet and use a spatula to lightly flatten the cakes so they're about 3/4 inch thick. Cook, flipping once, until crisp and golden brown on both sides, 2 to 3 minutes per side. Transfer to a paper-towel-lined plate. Add the remaining 1-1/2 Tbs. vegetable oil to the skillet and cook the remaining cakes the same way.
- Assemble the salad:
- In a large bowl, toss the spinach, artichokes, and tomatoes with about three-quarters of the dressing. Season to taste with salt and pepper and divide among 3 large plates. Top each salad with 3 couscous cakes, sprinkle each salad with feta, and drizzle with the remaining dressing.
lemon juice, sour cream, fresh mint, extravirgin olive oil, kosher salt, couscous cakes, couscous, kosher salt, clove garlic, parsley, chickpeas, eggs, lemon, vegetable, salad, baby spinach, artichoke bottoms, tomatoes, kosher salt, crumbled feta
Taken from www.epicurious.com/recipes/member/views/spinach-and-artichoke-salad-with-couscous-cakes-and-feta-50033115 (may not work)