Couscous salad kp
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Water |
| 1 | cup | Couscous |
| 3 | tablespoons | Olive oil, about |
| 3 | tablespoons | Lemon juice, about |
| 3 | Scallions, including green parts, finely chopped | |
| ½ | cup | Tightly packed Italian parsley, finely chopped |
| 2 | mediums | Ripe tomatoes, peeled, seeded and finely chopped |
| 3 | tablespoons | Finely chopped mint |
| Kosher salt | ||
| Black pepper | ||
Directions
Source: «Kosher Mall»
Bring the water to a boil in a small saucepan. Pour in the couscous, cover the pan and remove from the heat. Let stand for 5 minutes. Uncover the pan and stir the couscous right away with a fork. (If the grains do not separate, fluff them gently with your fingers).
Transfer the couscous to a bowl and stir in the remaining ingredients.
Season the salad to taste with more lemon juice and salt and pepper.
Posted to JEWISH-FOOD digest V97 #027 by Daniella De Picciotto <daniela@...> on Jan 23, 1997.