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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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