Yield: 4 servings
Measure | 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 \N | Cl Garlic; crushed |
½ teaspoon | Salt |
1 tablespoon | Black pepper |
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.