Couscous With Artichoke Hearts And Walnuts

• 1 cup water
• 1 1/2 cups quick-cooking couscous
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1 (14 ounce) can artichoke hearts, drained and coarsely chopped
• 1/2 cup minced scallion
• 2 cloves garlic, minced
• 1 cup chopped fresh parsley
• 1 -2 tablespoon chopped fresh dill
• 1 tablespoon chopped of fresh mint or 1 tablespoon tarragon (or both)
• 3 tablespoons olive oil
• 1/2 lemon, juice of
• 1/2 cup chopped toasted walnuts
• salt and pepper
• salad greens

1. In a saucepan, bring the water to a boil.
2. Pour couscous into a large bowl; add the boiling water.
3. With a fork, stir in the olive oil and salt.
4. Cover and let sit for 5 minutes.
5. Add in the artichoke hearts, scallions, garlic, parsley, dill, optional tarragon, and mint to the couscous.
6. Add in the oil, lemon juice, and walnuts; stir to combine.
7. Season with salt and pepper to taste.
8. Serve on a bed of fresh salad greens.

water, quickcooking couscous, olive oil, salt, hearts, scallion, garlic, parsley, dill, mint, olive oil, lemon, walnuts, salt, salad greens

Taken from www.food.com/recipe/couscous-with-artichoke-hearts-and-walnuts-61370 (may not work)