Israeli Couscous with Roasted Tomatoes and Marinated Artichokes

I've cooked with couscous for a long time and will for even longer time. It's versatile can very fulfilling. Israeli couscous is larger than regular couscous, therefor has more texture. Great for soups, salads, and side dishes.

Israeli Couscous with Roasted Tomatoes and Marinated Artichokes

• 2 cups cooked Israeli couscous (4 cups water,pinch of salt, cook until water is absorbed)
• 4 sliced roasted tomatoes
• 4 sliced marinated artichokes
• 1/4 cup extra virgin olive oil
• 1 cup steamed spinach cooled
• salt and pepper to taste

In a large bowl mix all the ingredients and season with salt and pepper. This dish lends itself to many options. Try a cup of flat leaf parsley, keep it whole, it'll taste better and look great. Capers, olives, feta or some grilled haulloumi cheese would kick it up. Have fun with it!