Couscous-with-Artichoke-Hearts-and-Walnuts

4 Servings
Couscous
Mediterranean
Vegetarian Healthy Salads Couscous Mediterranean

1 cup Water
1 1/2 cups scous
1 tablespoon ve oil
1 teaspoon t
20/23 pound ichoke hearts cut into eighths
1/2 cup llion minced
1 clove lic minced
1 cup Fresh sley chopped
1 tablespoon Fresh l chopped
1 tablespoon Fresh t chopped
4/21 cup ve oil
on juice
1/2 cup nuts chopped, toasted

Bring the water to a boil. Place the couscous in a large heatproof bowl,a nd cover the boiling water. Using a fork,tir in the olive oil and salt. Cover, and set aside for about 5 minutes. Mix the artichoke hearts, scallions, garlic, parsley, dill, and optional mint and/or tarragon into the cooked couscous. Stir int he 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.


VIEW THE RECEIPT