Couscous with Artichoke Hearts and Walnuts

This is my favorite recipe!

Category: Salad

Cuisine: Mediterranean

☆☆☆☆☆

2 reviews

Ready in 15 minutes

by bnrbnsn

Ingredients

1 cup Water

1 1/2 cups Couscous

1 tablespoon olive oil

1 teaspoon Salt

20/23 pound Artichoke hearts cut into eighths

1/2 cup Scallion minced

1 clove Garlic minced

1 cup Fresh parsley chopped

1 tablespoon Fresh dill chopped

1 tablespoon Fresh mint chopped

4/21 cup olive oil

Lemon juice

1/2 cup Walnuts chopped, toasted

Directions

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.

Reviews

☆☆☆☆☆

I use the nearly same recipe from Moosewood Restaurant cookbook. Artichokes are a 14 oz. can, rinsed drained and cut into quarters. I substitute brown rice for couscous and pecans for walnuts. I add both mint and tarragon. I also add turmeric and a little cayenne

asinfla

☆☆☆☆☆

[I posted this recipe.]

bnrbnsn

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