|1||Box couscous, (10-ounce) uncooked (1-1/2 cups)|
|2 tablespoons||Couscous, uncooked|
|1⅓ cup||Seeded chopped tomato, (1 large)|
|1 cup||Seeded coarsely chopped peeled cucumber|
|1 cup||Thinly sliced green onions|
|½ cup||Finely chopped fresh parsley|
|¼ cup||Finely chopped fresh mint|
|½ cup||Fresh lemon juice|
|2 tablespoons||Olive oil|
Bring water to a boil in a medium saucepan; gradually stir in couscous.
Remove from heat; let stand, covered, minutes. Fluff with a fork. Combine couscous, tomato, and next 4 ingredients in a large bowl, and toss well.
Combine lemon juice and next 4 ingredients; stir well with a wire whisk.
Pour over couscous mixture; toss well. Yield: 8 servings (serving size: 1 cup).
Per serving: 144 Calories; 4g Fat (23% calories from fat); 4g Protein; 24g Carbohydrate; 0mg Cholesterol; 278mg Sodium Recipe by: Cooking Light, Sept 1994, page 135 Posted to MC-Recipe Digest V1 #392 by igor@... on Jan 28, 1997.
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