Couscous with Artichokes: Because I was Craving It

I’ve been craving artichokes lately, and trying to incorporate them into meals any way I can. Since I’m getting really serious about thinking-about-starting-to-try-being-vegetarian, this is a good thing.

And, as I’m on my own for dinner tonight (my honey-love is working 2nd shift), I don’t have to worry about any whining for the lack of meat. Yay! This is what I made (up on the spot):

Couscous with Beans and Veggies(!!!)

• 1 box plain couscous (will call for olive oil and broth or water)
• 1-2 diced Roma tomatoes
• 7-9 chopped green onions/scallions
• 1 can artichoke hearts (rinsed)
• 1 can chickpeas/garbanzo beans (rinsed)
• 2 scoops olive salad (finely chopped green/black olives, seasoned to taste)
• 1 large garlic clove (finely chopped)
• basil (to taste)
• oregano (to taste)
• parsley (to taste)
• dill (to taste)
• crushed mint (to taste)
• black pepper (to taste)
• lemon juice (to taste)
• red wine vinegar (small amount to taste)
• balsamic vinegar (small amount to taste)

Prepare the couscous as directed. It only takes a few minutes, literally.

Add tomatoes, onions, artichokes, chickpeas, olive salad, and garlic clove. Mix.

Add basil, oregano, parsley, dill, mint, pepper, lemon juice, and vinegars. Mix.

Add anything else you want in there.

Honestly, you can throw the ingredients together in any order you want. I just like a little bit of specific order… here and there.

I’m enjoying this dinner with a glass of Fish Eye Pinot Grigio and some iced green tea with honey and lemon. I’ll probably be getting a second helping of all three in a short while.

Have a good weekend!