"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Couscous with artichoke hearts and walnuts Recipe

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This recipe for Couscous with artichoke hearts and walnuts, by , is from Eagle Scout Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elaine Curry
Added: Monday, July 14, 2008


1 c. water
1 1/2 c. quick cooking couscous
1 tbsp. olive oil
1 tsp. salt
5 artichoke hearts, cut into eighths (14 oz can)
1/2 c. minced scallions
1 large garlic clove, minced
1/2 c. chopped fresh parsley
1-2 tbsp. chopped fresh dill (1 tsp dried)
1 tbsp. chopped fresh mint or tarragon
3 tbsp. olive oil
juice of 1/2 lemon
1/2 c. chopped walnuts

Bring water to a boil. Place couscous in large heatproof bowl and cover with boiling water. Stir in olive oil and salt. Cover and set aside.

Mix artichoke, scallions, garlic, parsley, dill, mint/tarragon into couscous. Stir in oil, lemon juice and walnuts. Add s&p to taste.

Serve plain or on a bed of fresh greens.

Personal Notes:
Personal Notes:
I like it with less parsley.




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