Saffron Israeli Couscous with Roasted Artichoke Hearts

This saffron Israeli couscous salad with roasted artichoke hearts, blistered tomatoes and pistachios is elegant, easy and bursting with interesting flavours.

Course Salad

Cuisine International

Diet Gluten Free, Low Fat, Low Lactose, Vegan, Vegetarian

Dietary Egg Free, Plant-Based

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 95kcal

Author Amy Chung

Ingredients

250 g artichoke hearts in a jar
6 tsp olive oil divided
2 cups water
5 g saffron threads
200 g cherry tomatoes
½ lemon juiced
1 tbsp pistachio chopped
salt to taste
pepper to taste

Instructions

How To Roast Artichokes

Drain artichoke hearts. Give them a quick rinse and pat dry with a paper towel.
Cut them in half and toss them in 2 tsp of olive oil.
Place on a parchment-lined sheet pan and roast in the oven at 200°C (400°F) for 30 minutes.
Alternatively, you can air-fry at 200°C for 10-12 minutes, flipping halfway.

How To Cook Israeli Couscous

In a small pot, add 2 cups of water and bring to a boil.
Add 2 tsp of olive oil, saffron and Israeli couscous.
Bring to a simmer and cover and cook for 8-10 minutes, until al dente.
Once cooked, turn heat off and let it sit in its steam.
Use a fork to fluff the couscous when done.

How To Blister Tomatoes

Add 2 tsp of olive oil to a pan on medium heat.
Add cherry tomatoes and cook until blistered. It would only take 2-3 minutes.
Turn the heat off.

Assembly

Add all other ingredients into the pan of blistered tomatoes except the artichoke hearts and a bit of the pistachios for garnish.
Gently fold until combined so it absorbs all the juicy goodness.
Place mixture onto a serving plate.
Tuck the roasted artichoke hearts in between the salad.
Add the rest of the pistachios on top for garnish.
Serve.

Notes

Variations And Substitutions

Air fryer artichokes: Air fry at 200°C for 10–12 minutes, flipping halfway. Faster than the oven and produces excellent caramelisation on the edges. This worked perfectly for our Air Fryer Eggplant with Roasted Red Pepper Sauce and Air Fryer Potatoes with Truffle Salt.
Add herbs: Fresh flat-leaf parsley or fresh mint stirred through at the end adds brightness and a herby freshness that complements the saffron beautifully. Dill is another lovely option.
Add feta: Crumbled feta scattered over the top before serving adds a salty, creamy contrast that works very well with the saffron and tomatoes. It makes the dish more substantial too.
No jarred artichokes? Frozen artichoke hearts work well. Thaw completely and pat very dry before roasting. Fresh artichokes are wonderful but require significant prep time.
Add more vegetables: Roasted zucchini, blistered capsicum, or roasted cauliflower florets all work beautifully with saffron couscous. Keep the additions similar in size to the other components.

How to Make This Salad Perfectly [Expert Tips]

Steep the saffron first for maximum colour and flavour: Rather than adding saffron threads directly to boiling water, steep them in a few tablespoons of hot (not boiling) water for 5–10 minutes before adding to the pot. This releases the colour and flavour compounds more fully than throwing them into a rolling boil.
Dry the artichoke hearts thoroughly: Any moisture left on jarred artichoke hearts will steam in the oven rather than roast, and you will lose the slightly caramelised, golden edges that give them their best texture and flavour. Pat them dry with paper towel and give them a few minutes on the towel before oiling and roasting.
Let the couscous sit in its steam: Once the cooking time is up, turn the heat off and leave the lid on for a few minutes. This allows the couscous to finish cooking in residual steam and results in a more evenly cooked, fluffy texture throughout.
Fold gently, don't stir aggressively: When combining the couscous and tomatoes in the pan, fold rather than stir. Israeli couscous pearls can break if handled roughly, and the tomatoes should retain some of their shape rather than dissolving completely into the mixture.
Assemble on the platter; don't mix everything in a bowl: Tucking the artichoke hearts into the couscous on the serving platter keeps them visible, beautiful, and intact. It is the difference between a dish that looks casually thrown together and one that looks considered and impressive.
Taste before you season: The artichoke hearts from the jar may already carry some salt. Taste the assembled dish before adding salt and adjust from there.
Swap the nuts: Toasted pine nuts are a classic alternative to pistachios and pair beautifully with the Mediterranean flavour profile. Toasted almonds work too.

Nutrition