Couscous-and-radish salad
4 Servings
Ingredients
| Quantity | 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 | Clove garlic, crushed | |
| 2 | tablespoons | Thinly sliced green onions |
Directions
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.