INGREDIENTS
3 cups
water
salt
1 1/2 cups
dry Israeli Couscous
14
asparagus spears
1/2 tbsp
olive oil
Juice of 2 lemons, divided
1 cup
jarred artichoke hearts, drained and chopped
1 cup
chopped fresh spinach
Parmesan cheese, for sprinkling (optional)
Salt and pepper,