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Artichoke and Asparagus Tabouleh with Marrakesh Spiced Olives

  • by Katia Essyad

A quick lunch always is a must on busy days. And so often a quick lunch just turns out to be a boring sandwich. But there are so many much more nutritious and delicious recipes that you can make in under 15 minutes. Just like this Artichoke and Asparagus Tabouleh with Marrakesh Spiced Olives. This is ready in basically no time and tastes amazing. 

Ingredients - Serves 4

For the dressing: 

  • 4 tbsp olive oil
  • Juice of ½ lemon
  • 1 tbsp chopped mint
  • 1 tbsp chopped parsley


Add the couscous and a generous pinch of salt to a large bowl and pour the 3 cups of boiling water on top. Let sit for about 10 minutes until all water is absorbed.

In the meantime, drain the artichokes and cut them, along with the asparagus into bite sized pieces. Boil the asparagus in hot water for about 5-10 minutes until soft. 

Peel the spring onions and finely chop them up. 

Add the chopped artichokes, the cooked asparagus, the sliced avocado, the arugula, the spring onions, and the olives to the couscous. Crumble the feta. Mix all ingredients for the dressing and toss the salad in the dressing. Divide onto bowls and enjoy! 

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