Liaves fresh basil, cut into julienne strips, -or-
1
tb
Coarsely choped fresh parsley
1
tb
Red wine vinegar
Salt & freshly ground black pepper
INSTRUCTIONS
(without permission from Harrosmith)
This is a coloful accompaniment to plain roast chicken or broiled fish.
With a bit more vinegar, it can also sere as a salad. Note : Nicoise
olives(tiny dark brown salt-brine-cured olives from France) are avaliable
in speciality stores, or can be substituted by other good-quality black
olive, such as Kalamata or Gaeta.
1. Combine stock or water, salt, garlic and oil in a med. saucepan with a
tight-fitting lid and bring to a boil. Stir in couscous and remove from
heat. Cover and let stand for 5 mins. Uncover and fluff with a fork to
separate the grains.
2. Add tomatoes, olives, basil or parsley and vinegar and toss till
completely mixed. Season with salt and pepper. Serve warm or at room Temp.
Serves :: 6 (Prep. time : abt 10 mins)
Posted to rec.food.recipes by al601@FreeNet.Carleton.CA (Frank Laberge) on
1994r, .
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