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Couscous Stuffed Artichokes

Cooking with whole artichokes may seem like a daunting task at first, but it's actually quite simple—and the presentation of this stuffed veggie is as impressive as it comes. Just scoop out the center and stuff with this delicious blend of raisins and spices for an unforgettable and delicious centerpiece.

Serves 4
Ready in 60 mins
Prep time 15 mins
Cooking time 45 mins
369 calories per serving


> 4 large fresh artichokes
> 1 1/2 cups low-sodium chicken broth
> 1 tsp curry powder
> 3/4 tsp ground cumin
> 1/2 tsp garlic powder
> 1 cup couscous
> 1/4 cup raisins
> 1/2 cup sliced green onions
> 1/2 cup slivered almonds, chopped
> 2 tbsp lemon juice
> 1 tbsp olive oil


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.
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.
Fluff couscous with a fork. Stir in green onions and almonds. Combine lemon juice and olive oil and stir into couscous.
Gently spread artichoke leaves until center is revealed. Pull out center leaves and scoop out fuzzy center. Fill centers of artichokes with couscous mixture.

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