Summer couscous
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Couscous; boiled |
| 1½ | cup | Water; boiled |
| ¼ | cup | Carrot; chopped fine |
| ¼ | cup | Green pepper; chopped fine |
| 2 | tablespoons | Parsley |
| 6 | tablespoons | Olive oil |
| 2 | tablespoons | Lemon juice |
| 1 | Cl Garlic; crushed | |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Black pepper |
Directions
Recipe by: Anita A. Matejka Preparation Time: 0:20 Place the couscous in a medium bowl; add the boiling water; cover and let stand until all the water is absorbed and mixture has cooled slightly, about twenty minutes. Add the chopped vegetables. In a small bowl, whisk the oil, lemon juice, garlic, salt, and pepper. Add to the salad; toss to blend.