COUSCOUS WITH ARTICHOKE
HEARTS AND WALNUTS
Restaurant Cooks at Home
2 - 2 1/2 cups water
1 1/2 cups quick cooking
1 T. olive oil
1 t. salt
5 artichoke hearts, cut into
eighths ( 14-oz can )
1/2 cup minced scallions
1 large clove garlic, minced
1 cup chopped fresh parsley
1 - 2 T. chopped fresh dill
( 1 t. dried )
1 T. chopped fresh mint and/or
3 T. olive oil
juice of 1/2 lemon
1/2 cup chopped toasted walnuts*
salt and pepper to taste
the water to a boil. Place the couscous in a
large, heatproof bowl, and cover with boiling water.
Using a fork, stir in the olive oil and salt. Cover, and
set aside for about 5 minutes.
the artichoke hearts, scallions, parsley, garlic,
dill, and optional mint and/or tarragon into the cooked
couscous. Stir in the oil, lemon juice, and walnuts.
salt and pepper to taste.
plain or in a bed of fresh greens, either at room
temperature or chilled.
a single layer of raw seeds or nuts on an
unoiled baking sheet in an oven or toaster oven at
350 degrees ( about 5 minutes for most nuts and
just a couple of minutes for seeds ) until they’re
fragrant and lightly browned.