Almond Artichoke Summer Couscous

I think I’ve turned into an old woman.

All I do is sit around and crochet and read and cook and do yoga.

Young people can do those things, too, right? Oh, and watch Pirates of the Caribbean. I’ve watched the first and second and am about to embark on an adventure with the third.

Is the third good? The second was terrible. How about the fourth? What the heck is the deal with Penelope Cruz? She is not Keira Knightly. Hellooooo. Keira Knightly is awesome and the purpose of eye-candy for guys.

I just stare at Johnny Depp, so let’s be real – any woman can play that role and I’m not too concerned. Plus, Keira kind of shrieks when she screams. You need to work on that, Keira. It’s a little frightening… in a bad way…

Almond Artichoke Summer Couscous

Adapted from The Picky Palate
1 cup couscous
Artichoke hearts, drained
1/2 cup slivered almonds
1/2 cup dried cranberries
1/4 cup Parmesan cheese (I used grated because we didn’t have shredded, but you should probably use shredded and probably put in about 1/2 cup)
Italian dressing (see recipe below)
Salt and pepper
Spinach leaves, chopped roughly (or ripped)
1. Cook couscous according to directions. I used veggie broth instead of water.
2. Add remaining ingredients.
3. Toss with homemade (yum!) Italian dressing.

Italian Dressing
Adapted from
1/4 cup red wine vinegar
1/3 cup extra virgin olive oil
1 tbsp water
Then, this is the fun part because honestly I winged it. Embrace your creativity and add as much of these spices as you desire…
Garlic salt
Garlic powder
Dried oregano
Dried basil
Dried parsley
Dried thyme
Yes, just fill your heart (and nose) with spices and herbs and have a hay day. Add a lot. Add a little. Be careful with the garlic powder because it comes out fast.

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