Couscous and Chickpea Salad with Fried Mini Artichokes

1. Prepare the couscous: 

• In a medium pot, bring 1 cup of water to a boil. Add 1 tbsp of ARLO culinary argan oil and a pinch of salt to the water. 
• Stir in the couscous, remove the pot from the heat, and cover. Let it steam for about 5 minutes until the couscous is tender. 
• Fluff the couscous with a fork to separate the grains and let it cool. 

2. Prepare the salad ingredients: 

• In a large bowl, combine the cooled couscous, chickpeas, cucumber, and red bell pepper. 
• Add fresh chopped parsley, and season with salt and pepper to taste. You can also add a squeeze of lemon juice for extra freshness. 

3. Fry the mini artichokes: 

• Heat 1/4 cup of ARLO culinary argan oil in a frying pan over medium heat. 
• Add the halved mini artichokes, cut side down, and cook for about 4-5 minutes until they are golden brown and crispy on the edges. 
• Flip them over and cook for another 3-4 minutes until tender. Season with salt and a squeeze of lemon juice if desired. 

4. Assemble the salad: 

• Add the fried artichokes to the couscous and chickpea mixture. 
• Toss gently to combine. 

5. Serve: 

• Garnish with extra parsley and a drizzle of ARLO culinary argan oil for added flavor. 
• Serve chilled or at room temperature as a refreshing and healthy side dish or light meal. 

For the salad: 

• 1 cup couscous 
• 1 can (400g/14oz) chickpeas, drained and rinsed 
• 1 cucumber, diced 
• 1 red bell pepper, diced 
• Fresh parsley, chopped (for garnish) 
• 1 tbsp ARLO culinary argan oil (for the couscous) 
• Salt and pepper, to taste 
• Lemon juice, to taste (optional) 

For the fried mini artichokes: 

• 8-10 small artichokes, trimmed and halved 
• 1/4 cup ARLO culinary argan oil (for frying) 
• Salt, to taste 
• Fresh lemon juice (optional)