Couscous-Stuffed Artichokes with Apricots and Pine Nuts

Garlic mayonnaise is good for dipping the leaves and seasoning the artichoke bottoms after the couscous is eaten.

Serves: 4Hands-on: 20 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • ¼ cup water
  • ¼ cup orange juice
  • 1 tsp. olive oil
  • ½ cup uncooked couscous
  • ½ cup toasted pine nuts
  • ¼ cup chopped dried apricots
  • ½ tsp. salt
  • 4 medium artichokes, trimmed and cooked


  • Combine water and the orange juice in a saucepan and heat to boiling, then stir in the olive oil and couscous. Remove from the heat and cover; set aside for 5 minutes.
  • In a mixing bowl, combine the pine nuts, apricots, and salt, stirring well. Fold in the couscous.
  • Part the artichoke leaves to expose the center. Using a spoon, scoop out the choke and discard. Spoon the couscous mixture into the artichokes, mounding it up to fill them completely. Serve hot or at room temperature.