This super fast dish was whipped for tomorrow's lunch but i might polish of beforehand. Start by boiling 1 cup water in large saute pan. Add 1/2 cup Israeli cous cous, bring back to a boil, cover, and cut the heat. In a medium saucepan, heat up 2 tbs of peanut oil, throw in 2-3 whole cloves garlic. Let this simmer a bit, then add 1 can qtr'd artichoke hearts, 2 tbs of rice wine, craisins, cashews. Season w/ a generous dash of tumeric. Mix and let this simmer for a few minutes. Toss the mixture with the couscous. Salt at the ebd to taste. Serve alone or w/the greens.
