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.