| 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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