| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Salad |
4 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Cooked couscous |
| 2 |
c |
Diced fresh tomato |
| 3/4 |
c |
Chopped fresh mint |
| 1/2 |
c |
Minced onion |
| 1/2 |
c |
Diced cucumber |
| 1/2 |
c |
Chopped fresh parsley |
| 4 |
tb |
Lemon juice |
| 1 |
|
Clove garlic; minced |
| 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Ground coriander (or fresh is good too) |
|
|
Freshly ground black pepper |
|
|
Salt |
INSTRUCTIONS
Date: Mon, 3 Jun 1996 22:31:34 -0400
From: SSHPC@aol.com
We lived in Morocco for 10 years and the typical couscous dish there was
served with a type of stew on top (lots of fat from chicken, beef, oil
etc., etc). It was delicious, but this recipe following is ff, and
wonderfully refreshing on hot summer days: (from Ornish "Eat More, Weigh
Less")
Prepare couscous according to package directions (leave out the butter, use
veg stock instead of water). In a large bowl, combine the couscous,
tomato, mint, onion, cucumber, parsley, lemon juice, garlic, cumin, and
coriander.
Season to taste with pepper and salt. You can prepare it ahead of time and
chill for up to 8 hours.
FATFREE DIGEST V96 #154
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Two great truths: 1. there is a God, 2. you’re not Him”