Summer Israeli Couscous Salad

I’ll make a big batch of this on Sunday and then eat it for lunch the rest of the week. It’s amazing because you can keep it at room temp and there’s no reheating!

• 1 package of israeli couscous
• 2-3 cups of chicken stock or water
• 1 can of artichoke hearts 
• sun dried tomatoes
• crumbled feta
• 1-2 lemon
• 1 T favorite mustard (I use Trader Joe’s sweet and spicy)
• minced garlic clove
• 3 T olive oil
• salt & pepper

Prepare the couscous according to package instructions. Replace water with chicken stock. Drain and rinse under cold water.

Tear artichoke hearts, slice sun dried tomatoes (I just cut them with kitchen shears), and add them to the couscous with feta. The amounts of these ingredients depends on how chunky you like your salad. 

Prepare the dressing:

Whisk together lemon, mustard, garlic, olive oil, salt & pepper. The proportions can vary depending on what you like. Toss into the salad and serve!