Turkish salad

Yield: 4 Servings

Measure Ingredient
6 ounces Couscous
1 bunch Spring onions
¼ \N Cucumber
3 \N Ripe tomatoes
2 ounces Raisins
2 tablespoons Frsshly chopped parsley
2 tablespoons Freshly chopped mint
\N \N Salt and freshly ground black pepper
\N \N Juice of 1 lemon
1 tablespoon Oil

Cover the couscous with cold water and leave to soak for 30 minutes.

Drain through a sieve, pressing out the excess water. Place in a bowl.

Trim the spring onions and chop finely. Peel the cucumber if preferred, and cut into small cubes. Finely chop the tomatoes (peel and discard the seeds first, if preferred).

Add the spring onions, cucumber, tomatoes and raisins to the couscous with the chopped herbs and seasoning to taste. Pour over the lemon juice and oil. Mix lightly together, if not eating immeadiately, cover and chill until required. Source: Take a Break

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