crispy artichoke couscous bowls

artichoke halves cooked

with lemon, oil & salt

tender and crispy

source, 3 servings

9 oz israeli cousous, cooked; 3 halved artichokes, lemon juice, 1 bunch green onions, 1 c cooked peas, olive oil, s&p, 1/4 c dill+mint, 2 smashed cloves garlic+1 c vegan plain yogurt+pinch salt, preserved lemon

roast artichokes, onions, s&p, oil, lemon juice on parchment-lined pan, 425 F, until artichokes are blackening; add peas & half of herbs; top couscous with veggies, yogurt, preserved lemon, remaining herbs

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