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Ingredients

• For the dressing:
• 2 T lemon juice
• 1 T sour cream
• 1 t finely chopped fresh mint
• 5 T extra-virgin olive oil
• Kosher salt & freshly ground black pepper
• For the 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 & drained
• 2 large eggs, lightly beaten
• Finely grated zest of 1 medium lemon (about 1-1/2 t)
• 3 T vegetable or canola oil
• For the salad:
• 8 oz. baby spinach, washed & dried (about 6 lightly packed cups)
• 1 14-oz. can artichoke bottoms, drained, rinsed & sliced
• 15 cherry tomatoes, halved
• Kosher salt & freshly ground black pepper
• 1 oz. crumbled feta (about 1/4 cup)

Description

Try This Spinach & Artichoke Salad With Couscous Cakes & Feta Recipe From A Member Of The MyRecipes Community

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