Olive, Artichoke, Kale And Pistachio Couscous

• 4 cups chicken broth
• 2 cups Israeli coucous
• 1/2 cup artichoke hearts
• 1/2 cup good green olives, sliced off pits or pitted
• 2 cups kale
• 2 lemons
• olive oil
• 2 tablespoons olive juice
• salt
• freshly ground pepper
• 1/2 cup pistachios

1. Pour the chicken broth into a pot. Bring to a boil. Once boiling, add the couscous and turn down to a simmer. Stir occasionally, cooking until the liquid has completely evaporated, roughly 8-10 minutes. Turn the heat off. Let the couscous cool until it is not hot, but warm.
2. Roughly chop your artichoke hearts. Cut your kale into thin strips, being sure to remove the hard stem from the center.
3. Mix the juice of two lemons, a few glugs of olive oil, and the olive juice together.
4. Toss everything minus the pistachios together and salt and pepper generously. Add nuts right before serving and toss again.

chicken broth, coucous, hearts, green olives, kale, lemons, olive oil, olive juice, salt, freshly ground pepper, pistachios

Taken from food52.com/recipes/23167-olive-artichoke-kale-and-pistachio-couscous (may not work)