Fregola with Artichokes, Feta, Almonds, and Herbs
You can never have too many main course recipes, so give Fregol If you have garlic cloves, israeli couscous, kosher salt, and a few other ingredients on hand, you can make it. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes roughly 35 minutes.
Fill a medium bowl with water and add the lemon juice.
Cut off the top third of the artichokes as well as the tough bottom part of the stem. Trim away the dark skin from the base, then cut each artichoke in half lengthwise. Using a grapefruit spoon or small teaspoon, scrape out the hairy "choke" inside each half, and pull out any purple leaves. Slice the artichokes into 1/2-inch wide pieces.
In a medium (3-quart) pot, bring 6 cups of water, olive oil, salt, garlic cloves, and pepper flakes to a boil.
Add the artichokes and simmer, covered, until tender, 5-7 minutes.
Remove the artichokes with a slotted spoon to a bowl, leaving the water.
Bring the water back to a boil and add the fregola (or couscous) and cook until tender, 10-12 minutes.
Drain well and return to the pot.
Add the artichokes, almonds, mint, dill, and most of the feta, and 2 tablespoons more olive oil. Toss well and season to taste with salt and pepper.
Serve with a remaining feta sprinkled on top.