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