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These Artichokes Have My Heart


  • 1 1/2 cup water
  • 1 cup Israeli cous cous
  • 1 tsp olive oil
  • 3 medium zucchini small dice
  • 1 tbsp olive oil
  • 2 tsp Bragg's sprinkle
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup frozen fire roasted corn thawed
  • 1 lemon juiced
  • 1 tbsp olive oil
  • 1 14.75 oz jar of Cynara grilled artichoke hearts
  • 1 scallion sliced thin
  • 2 sprigs of dill
  • Make it Gluten Free by substituting 3 cups of cooked quinoa or brown ric


  • Bring water to a boil in a small saucepan, then add olive oil and cous cous. Stir to combine and return to a boil, the lower heat and cover. Cook for 8-10 minutes, stirring occasionally, until water has been absorbed.
  • Preheat oven to 400 degrees and place chopped zucchini onto a sheet pan. Sprinkle with Bragg's, salt, pepper and olive oil and toss to combine. Roast for 25-30 minutes until zucchini is browned.
  • In a large bowl, combine cooked cous cous, roasted zucchini, corn, half of the artichokes, olive oil and lemon juice. Gently toss to combine.
  • Place salad on a servings platter and garnish with remaining artichoke hearts, scallions and dill.
  • Serve warm, at room temperature or cold.