Ingredients
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4 large fresh artichokes
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1 1/2 cups low-sodium chicken broth
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1 tsp curry powder
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3/4 tsp ground cumin
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1/2 tsp garlic powder
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1 cup couscous
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1/4 cup raisins
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1/2 cup sliced green onions
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1/2 cup slivered almonds, chopped
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2 tbsp lemon juice
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1 tbsp olive oil
Steps
1
Cut off the stem at the base of the artichoke and remove the small leaves. Place the artichokes upright in a large pot and fill with about 3 inches of water. Cover the pot and boil for about 30 minutes. Artichokes are fully cooked when the base can be easily pierced or the leaves can be easily pulled off. Turn artichokes upside down to drain.
2
In a medium saucepan, combine chicken broth, curry, cumin and garlic powder. Bring to a boil. Stir in couscous and raisins. Remove from heat, cover and let stand for 5 minutes.
3
Fluff couscous with a fork. Stir in green onions and almonds. Combine lemon juice and olive oil and stir into couscous.
4
Gently spread artichoke leaves until center is revealed. Pull out center leaves and scoop out fuzzy center. Fill centers of artichokes with couscous mixture.
