Couscous with Artichoke Hearts and Walnuts Main Dish Salad An alluring blend of lemon, mint, and garlic. From Moosewood Restaurant Cooks at Home Prep time: 15 minutes            4 to 6 servings 1 cup water (or follow directions on couscous package) 1 1/2 cups quick-cooking couscous (can use bulgur) 1 tablespoon olive oil 1 teaspoon salt 5 artichoke hearts, cut into eighths (14-ounce can) 1/2 cup minced scallions 1 large clove garlic, minced or pressed 1 cup chopped fresh parsley 1-2 tablespoons chopped fresh dill (1 teaspoon dried) 1 tablespoon chopped fresh mint (and/or tarragon) 3 tablespoons olive oil juice of 1/2 lemon (or more to taste) 1/2 cup chopped toasted walnuts (see below) salt and ground black pepper to taste fresh greens (optional) Bring the water to a boil.  Place the couscous in a large heatproof bowl, and cover with the boiling water. Using a fork, stir in the olive oil and salt. Cover and set aside for about 5 minutes. Mix the artichoke hearts, scallions, garlic, parsley, dill, and mint (and/or tarragon) into the cooked couscous. Stir in the oil, lemon juice, and walnuts. Add salt and pepper to taste, and more mint or lemon juice to taste. Refrigerate to let the flavors mingle and develop. Serve plain or on a bed of fresh greens, either at room temperature or chilled. Toasted walnuts: Toast a single layer of raw walnuts on an unoiled baking sheet in an oven or toaster oven at 350° for about 5 minutes until they're fragrant and lightly browned. (I toast them in a dry pan on top of the stove over medium heat.  Stir them and watch closely so they don't burn.) Contributed by Judy S. Made by Jim for the March 2001 potluck.

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