Recipe for Couscous with Artichoke Hearts and Smoky Walnuts 
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Yield:
25 Servings
Ingredients:
Amount Ingredient
2 qt Water, boiling
1/2 qt Couscous, dry (2-lbs, 7oz)
2 tbl Olive oil
1/2 tsp Salt
24 whl artichoke hearts, quartered (2 qts. or 2-lbs 8oz)
5 oz Scallions, (2 cups) minced
4 lrg ClovE garlic, (1-1/2 tbsp) minced
2 cup Chopped fresh parsley
1/4 cup Chopped fresh dill
1/4 cup Chopped fresh tarragon, or mint
3/4 cup Olive oil
1/2 cup Fresh lemon juice
2 cup Chopped walnuts, toasted
1 tbl Salt
Black pepper, to taste
----------------- garnish ----------------
12 oz Feta cheese, grated, optional (3 cups)
Instructions:
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

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