| 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 | T | Olive oil |
| 1/2 | t | Salt |
| 24 | Whole artichoke hearts | |
| quartered 2 qts. or | ||
| 2-lbs | ||
| 8oz | ||
| 5 | oz | Scallions, 2 cups minced |
| 4 | 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 | T | Salt |
| Black pepper, to taste | ||
| garnish- | ||
| 12 | oz | Feta cheese, grated |
| optional 3 cups | ||
| 12 | Hard-boiled eggs, quartered | |
| optional | ||
| 3 | mg sodium. |
INSTRUCTIONS
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. Mix the remaining ingredients into the cooked couscous. Adjust for salt and pepper. 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, 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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Nutrition (calculated from recipe ingredients)
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Calories: 274
Calories From Fat: 178
Total Fat: 20.4g
Cholesterol: 116.3mg
Sodium: 579mg
Potassium: 265.6mg
Carbohydrates: 14.6g
Fiber: 2.5g
Sugar: 1.4g
Protein: 9.9g