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