Couscous-Stuffed Artichokes

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Couscous-Stuffed Artichokes

 

From Good Housekeeping

 

 

 

 

 

Ingredients

 

 

4 - large artichokes

3 tablespoons olive oil

2 - medium carrots, diced

2 - garlic cloves, minced

1/4 cup chopped fresh mint

3 tablespoons chopped fresh parsley

1 cup couscous (Moroccan pasta)

1 1/2 cups vegetable broth

1/2 teaspoon salt

1/4 teaspoon coarsely ground black pepper

1 - lemon, cut into wedges

Parsley sprigs for garnish

 

 

Preparation - Estimated cooking time: about 1 hour 20 minutes -

1 Prepare and cook artichokes.

2 Meanwhile, preheat oven to 400 degrees F. In nonstick 10-inch skillet,

heat 1 tablespoon olive oil over medium heat. Add carrots and cook until

tender, about 10 minutes. Stir in garlic, cook 1 minute longer. Remove to

medium bowl. Dice artichoke stems, add to carrot mixture with mint and

parsley.

3 Prepare couscous as label directs but use 1 cup chicken broth in place of

water. When couscous is done, stir in salt, pepper, carrot mixture, and

remaining 2 tablespoons olive oil.

4 Pour remaining 1/2 cup chicken broth into shallow baking dish large enough

to hold all artichokes (about 13 by 9 inches), arrange artichokes in dish.

Spoon couscous mixture between artichoke leaves and into center cavities.

Bake 15 to 20 minutes until artichokes are heated through. Serve artichokes

with lemon wedges and garnish with parsley sprigs.

 

Nutritional Analysis

Number of Servings: 4 main-dish or 8 accompaniment servings

Per Serving

calories 350 carbohydrate 54 g

cholesterol 4 mg protein 11 g

sodium 600 mg total fat (2 g saturated) 11 g

 

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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