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
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Ingredients
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4 cups
chicken broth
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2 cups
Israeli coucous
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1/2 cup
artichoke hearts
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1/2 cup
good green olives, sliced off pits or pitted
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2 cups
kale
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2
lemons
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olive oil
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2 tablespoons
olive juice
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salt
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freshly ground pepper
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1/2 cup
pistachios
Directions
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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.
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Roughly chop your artichoke hearts. Cut your kale into thin strips, being sure to remove the hard stem from the center.
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Mix the juice of two lemons, a few glugs of olive oil, and the olive juice together.
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Toss everything minus the pistachios together and salt and pepper generously. Add nuts right before serving and toss again.
The kitchen is my haven and feeding people is my activity of choice. Butter is as crucial to my life as air, and if you put avocado or bacon on anything and put it in my vicinity, consider it gone. Check out my recipes and food adventures on stayhungree.com.
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