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.