Recipe: Israeli couscous and artichoke salad

Recipe: Israeli couscous and artichoke salad

Image: Maya Visnyei / Food styling: Claire Stubbs / Prop styling: Ann Marie Favot


Recipe: Israeli couscous and artichoke salad

A delicious summer salad with Israeli couscous, artichokes, roasted tomatoes, tuna and basil.




Lemon and chive dressing

  • Lemon chive dressing
  • 2 tbsp freshly squeezed lemon juice
  • 1⁄4 cup extra-virgin olive oil
  • 2 tbsp finely chopped shallots
  • 2 tbsp finely chopped chives
  • 2 tsp lemon zest
  • 1 tsp Dijon mustard
  • 1⁄2 tsp sea salt
  • 1⁄2 tsp freshly ground black pepper


  • 1 pint multicoloured cherry tomatoes
  • 3 tbsp extra-virgin olive oil, divided
  • 2 cloves garlic, minced
  • 1-1⁄2 cups uncooked Israeli couscous
  • 1 5-oz jar chunk Italian tuna in olive oil
  • 1 18-oz jar large butter beans, rinsed and drained
  • 1 cup quartered fire-roasted marinated artichoke hearts
  • 1⁄4 cup chopped fresh basil leaves
  • 1 tbsp capers, rinsed
  • 9 oz halloumi, cut into 6 pieces


1 Preheat the oven to 350°F.

2 In a small bowl, whisk together all the ingredients for the lemon chive dressing; set aside.

3 Cut the tomatoes in half and lay them, cut sides up, on a parchment paper-lined baking sheet. Drizzle with 1 tablespoon of the olive oil and season lightly with salt and pepper. Roast for 35 to 40 minutes, until the tomatoes are a little wrinkly but still moist. Allow to cool slightly on the baking sheet.

4 Heat the remaining 2 tablespoons olive oil in a pot over medium heat; add the garlic and cook until just sizzling.

5 Add the Israeli couscous and stir to coat in the garlic oil. Cook for 3 or 4 minutes, stirring, until lightly toasted and then add 2 cups cold water. Bring the mixture to a boil, reduce the heat to low and simmer for 8 to 10 minutes, until the water is absorbed and the couscous is tender. Remove from the heat, stirring to fluff.

6 Pour the lemon chive dressing over the couscous and stir to combine. Add the roasted cherry tomatoes, tuna, butter beans, artichoke hearts, basil and capers. Stir gently to combine.

7 Heat a grill pan over medium heat. Grill the halloumi slices for 1 to 2 minutes per side, until golden. Serve the Israeli couscous salad warm, topped with the grilled halloumi. 

Serves 4 to 6. 


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Recipe: Israeli couscous and artichoke salad