| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy, Eggs | Vegetarian | Crowd, Moosewood, Vegetarian | 25 | Servings |
INGREDIENTS
| 2 | qt | Water; boiling |
| 1 1/2 | qt | Couscous; dry (2-lbs, 7oz) |
| 2 | tb | Olive oil |
| 1/2 | ts | Salt |
| 24 | Whole artichoke hearts; quartered (2 qts. or 2-lbs 8oz) | |
| 5 | oz | Scallions; (2 cups) minced |
| 4 | lg | ClovE garlic; (1-1/2 tbsp) minced |
| 2 | c | Chopped fresh parsley |
| 1/4 | c | Chopped fresh dill |
| 1/4 | c | Chopped fresh tarragon; or mint |
| 3/4 | c | Olive oil |
| 1/2 | c | Fresh lemon juice |
| 2 | c | Chopped walnuts; toasted |
| 1 | tb | Salt |
| Black pepper; to taste -garnish— | ||
| 12 | oz | Feta cheese; grated, optional (3 cups) |
| 12 | Hard-boiled eggs; quartered, optional |
INSTRUCTIONS
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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