COUSCOUS (OR FINE BULGHUR) WITH ARTICHOKE HEARTS AND WALNUTS
1 cup water
1 1/2 cups quick cooking couscous (or bulghur)
1 tbsp olive oil
1 tsp salt
5 artichoke hearts, cut into eighths (14 oz can)
1 large garlic clove, minced or pressed (I use at least 3 cloves),
1 cup chopped fresh parsley
1-2 tbsp chopped fresh dill (1 tsp dried)
1 tbsp chopped fresh mint and/or taragon (1 tsp dried)
3 tbsp olive oil
Juice of1/2 lemon (or more to taste) I use at least 1 whole lemon)
1/2 cup chopped toasted walnuts
salt and ground black pepper to taste
Bring the water to a boil. Place the couscous (or bulghur) in a large heatproof bowl, and cover with the boiling water. Using a fork, stir in the olive oil and salt. Cover, and set aside for about 10 minuets.
Mix the artichoke hearts, scallions, garlic, parsley, dill and addional mint or tarragon, into the cooked couscous. (Note: couscous or bulghur does not have to be cooked with heat on the stove. The boiling water does the cooking.) Stir in the oil, lemon juice and walnuts. Add salt and pepper to taste.
Serve plain or on a bed of fresh greens, either at room temperature or chilled. (At room temperature the flavors are drawn together)
Per 8 oz serving: 249 calories, 7.1 g protein, 8.6 g fat, 36.7 g carbohydrate, 319 mg sodium, 0 mg cholesterol
This recipe is a modified version from the Moosewood Restaurant Collective Cookbook
Submitted by Marguerite O'Brien