Couscous with Artichokes, Feta and Toasted Walnuts

I believe it was 1996 when a co-worker asked me what I had brought for lunch and I said couscous. She smiled her beautiful smile, said, "I don't know what it is, but it sounds sexy. . .couscous. Couscous. Couscous". I suppose I'll always think of her when I decide to make couscous, no matter the recipe.

I used Israeli couscous for this dish, which requires simmering for about 8 to 10 minutes, but I have also made it with traditional North African couscous which only requires steeping in hot water for a few minutes to be ready to serve. Use the couscous you prefer. It does sound sexy, doesn't it? Couscous.

Couscous with Artichokes, Feta and Toasted Walnuts
1 1/2 cups Israeli couscous
2 1/4 cups boiling water
Two 6 oz. jars marinated artichokes, drained, roughly chopped
1/2 cup toasted, chopped walnuts
1 Tbsp. chopped fresh oregano
1/4 cup chopped fresh parsley
Juice of half a lemon
1 Tbsp. olive oil
6 oz. feta cheese, cubed
Salt and freshly ground black pepper, to taste

Pour boiling water over couscous, cover and simmer for 8 to 1o minutes, stirring occasionally. Pour cooked couscous into a large bowl, stirring to fluff. Add the artichoke hearts, toasted walnuts, oregano, parsley, lemon juice, and olive oil. Stir and mix well. Fold in the feta cheese cubes. Taste, adding salt and pepper, if desired along with a little more lemon juice or olive oil as needed.