Lemony couscous

Yield: 8 Servings

Measure Ingredient
2¼ cup Water
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 Water
2 tablespoons Olive oil
1 teaspoon Salt
1 teaspoon Pepper

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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