Side Pannel
Couscous with Artichoke Hearts and Smoky Walnuts
Couscous with Artichoke Hearts and Smoky Walnuts
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian
Ingredients List
- 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
Directions
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.
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.
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