Toasted Couscous Feta Salad

A Mediterranean staple goes vegan with dairy-free feta. Israeli couscous, roasted artichoke hearts, cherry tomatoes, fresh mint and oregano, vegan feta and caramelized lemon. Summer never had it so good. Great served hot or cold.

Ingredients

1 box Israeli couscous (about 1 ⅓ cup of uncooked couscous)
½ cup vegan feta
1 ¾ cup vegetable broth
½ cup tomato, chopped
½ cup red onion, chopped
½ cup cucumber, chopped
1 caramelized lemon, recipe to follow
1 14oz can of artichoke hearts
3 stems fresh dill
4 stems fresh oregano
1 tbsp toasted pine nuts
2 tbsp olive oil

Instructions

1. Preheat oven to 400º F.
2. On a medium size baking sheet, add the artichoke hearts, drizzling half of the olive oil over them.
3. Bake for 5-10 minutes, or until lightly roasted.
4. Bring the vegetable broth to a boil, either in the microwave or a pan on the stove top.
5. Heat olive oil in a saucepan over medium heat.
6. Add uncooked couscous to pan, and cook until the couscous is toasted (about 5 minutes).
7. Slowly stir in the boiling vegetable broth, and bring to a boil.
8. Cover the saucepan, and reduce heat to medium low.
9. Let simmer for 12 minutes, or until all of the liquid is absorbed.
10. Stir in artichoke hearts, tomatoes, cucumber, onions, dill, oregano, feta, and the juice of 1 lemon.

Serves three to four.

Caramelized Lemon

Ingredients
1 Lemon, cut in half
1 tbsp brown Sugar

Instructions
1. Place the brown sugar on a plate.
2. Dip each lemon half into the brown sugar.
3. Place lemon on a baking sheet, and broil under high heat until golden brown.