Recipe - Couscous With Artichoke Hearts And Smoky Walnuts

2 qt Water; boiling
1 One half qt Couscous; dry (2lbs, 7oz)
2 tablespoon Olive oil
One half teaspoon Salt
24 Whole artichoke hearts;
quartered (2 qts. or 2lbs
8oz)
5 ounce Scallions; (2 cups) minced
4 lg ClovE garlic; (1One half tbsp)
minced
2 cup Chopped fresh parsley
One fourth cup Chopped fresh dill
One fourth cup Chopped fresh tarragon; or
mint
Three fourths cup Olive oil
One half cup Fresh lemon juice
2 cup Chopped walnuts; toasted
1 tablespoon Salt
Black pepper; to taste
garnish
12 ounce Feta cheese; grated,
optional (3 cups)
12 Hardboiled eggs; quartered,
optional

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
hardboiled eggs.

Meal Planning * Serve a room temperature or wellchilled. Alone or beside
grilled fish or other vegetables. with Tzatziki and a carrot salad (p321)
*Prep Time: 15 mins. *Per 8oz 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