Couscous With Artichoke Hearts And Walnuts - cooking recipe

Ingredients

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

Preparation

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