2 qt Water, boiling
1 1/2 qt Couscous, dry (2-lbs, 7oz)
2 tbsp Olive oil
1/2 tsp Salt
24 Whole artichoke hearts, quartered (2 qts. or 2-lbs 8oz)
5 oz Scallions, (2 cups) minced
4 large ClovE garlic, (1-1/2 tbsp) minced
2 cup Chopped fresh parsley
1/4 cup Chopped fresh dill
1/4 cup Chopped fresh tarragon, or mint
3/4 cup Olive oil
1/2 cup Fresh lemon juice
2 cup Chopped walnuts, toasted
1 tbsp Salt
Black pepper, to taste --garnish---
12 oz Feta cheese, grated, optional (3 cups)
12 Hard-boiled eggs, quartered, optional
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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@wizard.ucr.edu
Recipe by: Moosewood for a Crowd
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