August 26, 2016
A quick and zesty couscous recipe from Lake Shore Lady
Wild Garden Couscous and Chickpeas
1/2 cup Artichoke hearts
1/2 Red bell pepper
1Heat the couscous packet on the stove with a little bit of water, according to the directions on the package.
2Chop ½ a red bell pepper into small pieces. Roughly chop the artichoke hearts, as well.
3When the couscous is done cooking, stir in the artichoke hearts and bell pepper.
4Sprinkle chopped parsley on top.