Stuffed Artichokes with Couscous



  • 4 artichokes
  • 4 cups of couscous pasta (Directly boiled)
  • 1 cup of star noodle
  • 1 tablespoon of onion
  • 1 small onion (chopped)
  • 3-4 stalks of spring onions (finely chopped)
  • 1/2 bunch dill (finely chopped)
  • 1/2 bunch fresh mint (finely chopped)
  • 1 teaspoon of olive oil
  • 4 teaspoons of water
  • 1 tablespoon of dried mint
  • Salt


To open the leaves of the artichokes, gently press and roll them between your palm and the counter. Open the navel and remove the purple leaves and hairs from the navel with a suitable spoon.

If necessary, pluck two rows of leaves from the outside and clean them. Cut about 3 finger widths from the tip of the leaves to the core.

Rub the artichokes with lemon and throw them in the lemon water. At this stage, if the artichokes are tender, boil them raw, otherwise boil them in lemon and salt water for 15 minutes.

Take the edible chopped onion, dill, mint, dried mint, couscous and the roasted vermicelli in a bowl, add salt and olive oil, then mix. Stuff this mixture into the artichokes so that there are no gaps.

Sprinkle the chopped onion on the bottom of a thick-bottomed or cast iron pan and drizzle olive oil on it.

Spread the rest of the pasta mixture on top and make slots for the artichokes with a spoon. Put the artichokes in the pot you prepared, add water and drizzle olive oil.

Cover the pot and cook for 5 minutes on high heat, then 5 minutes on medium heat, and then on low-medium heat for 40 minutes.

Serve warm or cold.

ENJOY YOUR MEAL


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