| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salads, Rice & grai | 4 | servings | ||
INGREDIENTS
| 1 1/4 | c | Water |
| 1 | c | Couscous |
| 2 | c | Radishes; quartered |
| 1/2 | c | Parsley |
| 1/3 | c | Mint |
| 1/2 | ts | Lemon rind; grated |
| 1/4 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/3 | c | Lemon juice |
| 2 | tb | Water |
| 1 | tb | Olive oil |
| 1 | Clove garlic; crushed | |
| 2 | tb | Scallions; thinly sliced |
INSTRUCTIONS
Bring 1 1/4 cups water to a boil in a large saucepan; stir in couscous. Remove from heat, and let stand, covered, 15 minutes; fluff with a fork. Set aside. Position the knife blade in the food processor bowl. Add radishes and process lightly until finely chopped; spoon into a large bowl. Add parsley and mint to processor bowl, and process until minced. Add to radishes in bowl, and stir in couscous. Combine lemon rind and next 6 ingredients; stir with a wire whisk. Add to couscous mixture, tossing to coat. Top with scallions. Yield: 4 servings [1 cup]. NOTES : 177 CALORIES/ SERVING Recipe by: Cooking Light Posted to EAT-LF Digest by KSBAUM@aol.com on Jun 30, 1999, converted by MM_Buster v2.0l.
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