couscous with artichoke hearts and walnuts

Couscous with Artichoke Hearts and Walnuts from Gail Gleeson

INGREDIENTS

• 1 cup water • 1 ½ cups quick-cooking couscous • 1 tablespoon olive oil • 1 teaspoon salt • • 5 artichoke hearts, cut into eighths, (14 oz can) • ½ cup minced scallions • 1 large garlic clove, finely minced • 1 cup chopped fresh parsley • 1-2 tablespoons chopped fresh dill (1 teaspoon dried) • 1 tablespoon chopped fresh mint and/or tarragon—I usually just use mint • 3 tablespoons olive oil • Juice of ½ lemon (or more to taste) • ½ cup chopped toasted walnuts • Salt and ground black pepper to taste • Fresh greens (optional)

DIRECTIONS

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 mint 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.