Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 2¼ cup | Water |
| 1 \N | 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.