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Couscous with Artichokes and Walnuts Recipe

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This recipe for Couscous with Artichokes and Walnuts is from Eagle Scout Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 C. water
1 ½ C. quick-cooking couscous
1 T. olive oil
1 t. salt

14 oz. artichoke hearts, cut into 1” pieces
1 large clove of garlic
½ C. minced scallions
2 T. chopped fresh parsley
1 T. chopped fresh dill (optional)
1 T. chopped fresh mint
1 T. chopped fresh tarragon
3 T. olive oil
Juice from ½ lemon
½ C. chopped toasted walnuts
Salt and pepper to taste
Directions:
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 artichokes, scallions, garlic, parsley, dill, mint and tarragon into the cooked couscous. Stir in the oil, lemon juice and walnuts. Add salt and pepper to taste.

Serve chilled or at room temp.

 

 

 

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