Spinach And Artichoke Salad With Couscous Cakes And Feta

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 3 servings

1 tsp. finely chopped fresh mint

1 Tbs. sour cream

15 cherry tomatoes, halved

Finely grated zest of 1 medium lemon (about 1-1/2 tsp.)

Kosher salt and freshly ground black pepper

2 Tbs. fresh lemon juice

1/2 cup canned chickpeas, rinsed and drained

3 Tbs. vegetable or canola oil

8 oz. baby spinach, washed and dried (about 6 lightly packed cups)

Kosher salt

1 oz. crumbled feta (about 1/4 cup)

2 large eggs, lightly beaten

1 14-oz. can artichoke bottoms, drained, rinsed, and sliced

1/4 cup packed fresh flat-leaf parsley leaves

1 large clove garlic, peeled

5 Tbs. extra-virgin olive oil

3/4 cup couscous

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