Olive, Artichoke, Kale and Pistachio Couscous

July 29, 2013

Author Notes: This side salad is full of a medley of textures that keep every bite interesting. Soft snippets of artichoke hearts, crunch of pistachios, leafy thin strips of kale and the briny chew of olives make for an incredible textural and flavor combo. Dressed simply with olive oil, lemon, and olive juice, this will grace your table constantly. I swear it. Amanda Shulman

Serves: 6


  • 4 cups chicken broth
  • 2 cups Israeli coucous
  • 1/2 cup artichoke hearts
  • 1/2 cup good green olives, sliced off pits or pitted
  • 2 cups kale
  • 2 lemons
  • olive oil
  • 2 tablespoons olive juice
  • salt
  • freshly ground pepper
  • 1/2 cup pistachios


  1. Pour the chicken broth into a pot. Bring to a boil. Once boiling, add the couscous and turn down to a simmer. Stir occasionally, cooking until the liquid has completely evaporated, roughly 8-10 minutes. Turn the heat off. Let the couscous cool until it is not hot, but warm.
  2. Roughly chop your artichoke hearts. Cut your kale into thin strips, being sure to remove the hard stem from the center.
  3. Mix the juice of two lemons, a few glugs of olive oil, and the olive juice together.
  4. Toss everything minus the pistachios together and salt and pepper generously. Add nuts right before serving and toss again.

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