Dressing
2 tbl fresh lemon juice
1 tbl sour cream or greek yogurt
1 tsp finely chopped mind
5 tbl extra-virgin olive oil
Kosher salt and freshly ground black pepper
Couscous cakes
3/4 cup couscous
Kosher salt
1 large clove garlic, peeled
1/4 cup packed fresh flat-leaf parsley leaves
1/2 cup canned chickpeas, rinsed and drained
2 large eggs, lightly beaten
Finely grated zest of 1 medium lemon ( about 1 1/2 tsp)
3 tbl oil (vegetable or canola)
Salad
8 oz baby spinach, washed and dried (about 6 lightly packed cups)
1-14 oz can artichoke bottoms, drained, rinsed and sliced
15 cherry tomatoes, halved
Kosher salt and freshly ground black pepper
1 oz. crumbled feta (about 1/4 cup)
Make the dressing
In a small bowl, combine lemon juice, sour cream and mint. Slowly whisk in the olive oil. Season to taste with salt and pepper.
Make the Couscous cakes
Put the couscous and 1 tsp salt in a medium bowl. Add 1 cup boiling water to the couscous. Cover the bowl and let sit for 4-5 minutes.
Coarsely chopped the garlic in a food processor. Add the parsley and pulse until finely chopped. Add the chickpeas and 1 tsp. salt. Pulse until coarsely chopped.
Uncover the couscous and fluff with a fork. Stir in the chickpea mixture, eggs and lemon zest until well combined. Press the couscous mixture into a 1/4 cup measure, smooth the top and invert the measuring cup to release the cake onto a plate. Repeat with the remaining couscous mixture to make 9 cakes.
Heat 1 tbl oil in a skillet over medium heat until shimmering hot. Add 5 of the couscous cakes to the skilled and use a spatula to lightly flatten the cakes so they are about 3/4 inch thick. Cook, flipping once, until crisp and golden brown on both sides, 2 to 3 minutes per side. Transfer to a paper towel-lined plate. Add the remaining 1 1/2 tbl oil to the skillet to cook the remaining cakes.
Assemble the Salad
In a large bowl, toss the spinach, artichokes, and tomatoes with about three-quarters of the dressing. Season to taste with salt and pepper. Divide between 3 large plates. Top each salad with 3 couscous cakes, sprinkle each salad with feta and drizzle the remaining dressing.
Courtesy of Fine Cooking.
