Recipe for Artichoke Couscous Salad served and Tsipporah’s Baptism

Artichoke- Couscous Salad

1 1/2 cups instant couscous
1/2 teaspoon salt
2 1/4 cups boiling water
1/4 cup diced red onion (I don’t use this, I just double or more the garlic)
3 14-ounce cans artichoke hearts, rinsed, drained, and quartered
1/2 cup fresh chopped basil (didn’t have any fresh basil, so can substitute dried basil, just not as good)
2 cloves garlic, minced
3 tomatoes, chopped
2 tablespoons extra-virgin or herb flavored olive oil
2 tablespoons red wine vinegar
salt and pepper
1 avocado, diced

1. Combine the couscous, salt, and boiling water in a large mixing bowl. Cover and let stand until the couscous is tender and the water absorbed, about 10 minutes. Fluff with a fork. Cool to room temperature.

2. Add the onion, artichoke hearts, basil, and garlic and toss lightly. (The salad can be held in the refrigerator for several hours at this point.)

3. Before serving, bring the salad to room temperature. Add the tomatoes, oil, and vinegar and toss. Season with salt and pepper to taste. Add the avocado, gently toss again and serve.