Couscous with artichoke hearts and smoky walnuts

25 Servings

Ingredients

Quantity Ingredient
2 quarts Water; boiling
1½ quart Couscous; dry (2-lbs, 7oz)
2 tablespoons Olive oil
½ teaspoon Salt
24 Whole artichoke hearts; quartered (2 qts. or 2-lbs 8oz)
5 ounces Scallions; (2 cups) minced
4 larges ClovE garlic; (1-1/2 tbsp) minced
2 cups Chopped fresh parsley
¼ cup Chopped fresh dill
¼ cup Chopped fresh tarragon; or mint
¾ cup Olive oil
½ cup Fresh lemon juice
2 cups Chopped walnuts; toasted
1 tablespoon Salt
Black pepper; to taste -garnish---
12 ounces Feta cheese; grated, optional (3 cups)
12 Hard-boiled eggs; quartered, optional

Directions

1. In a large bowl, cover the couscous with boiling water. Stir in the oil and salt with a fork, cover tightly with foil, and set aside for 10 minutes. Fluff with a fork.

2. Mix the remaining ingredients into the cooked couscous. Adjust for salt and pepper.

3. Serve chilled or at room temperature, garnished with feta cheese or hard-boiled eggs.

Meal Planning * Serve a room temperature or well-chilled. Alone or beside grilled fish or other vegetables. with Tzatziki and a carrot salad (p321) *Prep Time: 15 mins. *Per 8-oz serving 322 cals, 14 g fat, 389 mg sodium.

Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley & Sons, (1996. | 07/13/97 Contact kitPATh phannema@...

Recipe by: Moosewood for a Crowd

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