from Moosewood Restaurant Cooks at Home

2 - 2  1/2 cups water
1  1/2 cups quick cooking couscous
1 T. olive oil
1 t. salt

5 artichoke hearts, cut into eighths ( 14-oz can )
1/2 cup minced scallions
1 large clove garlic, minced
1 cup chopped fresh parsley
1 - 2 T. chopped fresh dill ( 1 t. dried )
1 T. chopped fresh mint and/or tarragon
3 T. olive oil
juice of 1/2 lemon
1/2 cup chopped toasted walnuts*
salt and pepper to taste

     Bring the water to a boil.  Place the couscous in a 
     large, heatproof bowl, and cover with boiling water. 
     Using a fork, stir in the olive oil and salt.  Cover, and 
     set aside for about 5 minutes.

     Mix the artichoke hearts, scallions, parsley, garlic,
     dill, and optional mint and/or tarragon into the cooked
     couscous.  Stir in the oil, lemon juice, and walnuts. 

     Add salt and pepper to taste.

     Serve plain or in a bed of fresh greens, either at room
     temperature or chilled.

     Serves 4-6.

     *Toast a single layer of raw seeds or nuts on an 
     unoiled baking sheet in an oven or toaster oven at 
     350 degrees ( about 5 minutes for most nuts and 
     just a couple of minutes for seeds ) until they’re 
     fragrant and lightly browned.


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