1 cup quick cooking couscous
1 cup water
1 tablespoon olive oil
1/4 teaspoon salt
4-6 artichoke hearts diced (if you use canned, rinse VERY well)
1/2 cup minced scallions
1 large clove garlic pressed or minced very fine
1 cup fresh parsley chopped
1-2 tablespoons fresh dill chopped (1 teaspoon if using dried)
1 tablespoon fresh chopped mint
3 tablespoons olive oil
juice of half a lemon or to taste
1/2 cup chopped unsalted walnuts or pecans
salt and pepper to taste
Regarding the first 4 ingredients:
-boil the water, salt, and olive oil in a medium pot that you have a lid for
- add the dry couscous and whisk rapidly for about 15 seconds
- cover and remove from heat
- let sit for 6 minutes
- fluff couscous with a fork and dump it into a medium mixing bowl
Then, dump everything else that you chopped into the bowl along with the additional olive oil, lemon juice, salt and pepper.
Mix well and enjoy!
Variations that I enjoy:
- substitute mint for tarragon to make it even more savory
- add a handful of golden raisins for some subtle sweetness