Couscous with artichokes and walnuts
Serves 6
3/4 tsp dried oregano
1 tsp kosher salt
1/4 tsp fresh ground black pepper
1 Tbsp olive oil
1 3/4 cup of couscous
2 (6 and 1/2 oz) jars marinated artichoke hearts--quartered and drained
1/3 cup chopped walnuts
1 Tbsp lemon juice
2 Tbsp chopped parsley
In a 3 and 1/2-quart saucepan, combine water, Bay leaves, oregano, salt, pepper and olive oil. Bring to a boil and
stir in couscous. Bring back to a boil. Cover and remove from heat. Set aside 5 minutes.
Uncover and stir in artichoke hearts, walnuts, lemon juice and parsley. Restore and allocated 5 minutes before serving.
