Go Back
+ servings

Jerusalem Artichoke Salad

0 from 0 votes
Servings 3 -4


  • 3/4 cup Jerusalem artichokes
  • 1/2 onion diced
  • 1/2 cucumber de-seeded and diced
  • 1 garlic clove
  • 1 tablespoon white vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons olive oil
  • 1 cup arugula
  • 2 cups cooked couscous 2/3 cup not cooked
  • 1/2 cup minced parsley
  • Salt and pepper to taste


  • Preheat your oven to 400.
  • Chop up your Jerusalem artichokes and coat in olive oil, salt and pepper. Roast until soft, or about 20 minutes.
  • Next up, dice your onion and de-seeded cucumber.
  • Make a simple vinaigrette which is one part vinegar to three parts oil. Put minced garlic, 1 teaspoon Dijon mustard and 1 tablespoon white vinegar in a bowl and slowly whisk in 3 tablespoons oilve oil to taste. Then add salt and pepper to taste.
  • Make your couscous according to the package. I combined 2/3 a cup of couscous with 1 cup boiling water and let it sit for 5 minutes. Then add the arugula while the couscous is still hot so it will wilt a little.
  • Add to your couscous your Jerusalem artichokes, onions, cucumbers, minced parsley and dressing to taste.
  • Serve at room temperature with your favorite main dish!
Like this recipe?Leave a comment or rate us above