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.

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