Couscous-and-radish salad

Yield: 4 Servings

Measure Ingredient
1¼ cup Water
1 cup Couscous, uncooked
2 cups Quartered radishes
½ cup Loosely packed fresh parsley
⅓ cup Loosely packed fresh mint
½ teaspoon Grated lemon rind
¼ teaspoon Salt
⅛ teaspoon Pepper
⅓ cup Fresh lemon juice
2 tablespoons Water
1 tablespoon Extra-virgin olive oil
1 \N Clove garlic, crushed
2 tablespoons Thinly sliced green onions

Bring 1-¼ cups water to a boil in a large saucepan; stir in couscous.

Remove from heat, and let stand, covered, 15 minutes; fluff with a fork.

Set aside.

Position the knife blade in the food processor bowl. Add radishes, and process until finely chopped; spoon into a large bowl. Add parsley and mint to processor bowl, and process until minced. Add to radishes in bowl, and stir in couscous.

Combine lemon rind and next 6 ingredients; stir with a wire whisk. Add to couscous mixture, tossing to coat. Top with green onions. Yield: 4 servings (serving size: 1 cup).

Per serving: 222 Calories; 4g Fat (16% calories from fat); 7g Protein; 40g Carbohydrate; 0mg Cholesterol; 158mg Sodium Recipe by: Cooking Light, Jul/Aug 1994, page 84 Posted to MC-Recipe Digest V1 #407 by igor@... on Jan 28, 1997.

Similar recipes