| 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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