Israeli Couscous with Tomatoes and Artichokes
1/2 cup extra virgin olive oil
1 cup Israeli (Pearl) Couscous
1 1/4 cup chicken stock
1 can quartered artichoke hearts
1 large tomato, chopped
1 red onion, finely chopped
1 cup shredded mozzarella
1 cup fresh basil and oregano, chopped
1/2 teaspoon corse salt
Black pepper, to taste
Heat a tablespoon of oil in a large skillet over medium-high heat. Add the couscous and stir until it turns a deep golden brown and smells toasted.
Add 1 1/2 cups of chicken stock and a pinch of salt and bring to a boil. Lower the heat to a simmer and cook, stirring often, until all the stock has been absorbed, 10 to 14 minutes. Pour into a large bowl and cool.
Meanwhile drain artichokes. Divide the can in half. One half of the can, slice the quartered artichokes in half. Chop the remaining artichokes. Set aside.
Add one tablespoon of olive oil to the skillet and add the onions. Sauté until they begin to soften and turn translucent. Remove from heat.
Stir the remaining olive oil into the couscous. Add the oregano and basil, garlic, onion, artichokes, tomatoes and the finely grated zest of one lemon. Season to taste with salt and pepper. Add the juice of the lemon. Delicious eaten right away warm, or place in the refrigerator to chill before serving. If chilled first, fluff with fork before serving.