Couscous with Artichoke Hearts

Moosewood Cooks at Home

• 1 cup water
• 1 ½ cups quick-cooking couscous
• 1 T. olive oil
• 1 t. salt
• 5 artichoke hearts, cut into eighths (14-oz can)
• ½ cup minced scallions
• 1 large garlic clove, minced or pressed
• 1 cup chopped fresh parsley
• 1 – 2 T. chopped fresh dill (1 t. dried)
• 1 T. chopped fresh mint and/or tarragon
• 3 T. olive oil
• juice of ½ lemon (or more to taste)
• ½ cup chopped toasted walnuts
• salt and ground black pepper to taste

Bring the water to a boil.  Place the couscous in a large heatproof bowl, and cover with the boiling water.  Using a fork, stir in the olive oil and salt.  Cover, and set aside for about 5 minutes.

Mix the artichoke hearts, scallions, garlic, parsley, dill, and optional mind and/or tarragon into the cooked couscous.  Stir in the oil, lemon juice, and walnuts.  Add salt and pepper to taste.

Serve plain or on a bed of fresh greens, either at room temperature or chilled.