MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Couscous with Artichoke Hearts and Smoky Walnuts
Categories: Crowd, Moosewood, Vegetarian
Yield: 25 Servings

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

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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-- Sean

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* Origin: Outpost BBS * Johnson City, TN (1:18/200)