Name: Couscous Salad
Ingredients: 2 c Water; 2 tb Vegetable oil; 1/4 ts Turmeric; 1/4 ts Cinnamon; 1/4 ts Chopped fresh gingerroot; 2 c Couscous; 1/2 c Raisins (optional); 1 c Chopped zucchini; 1/2 c Chopped carrot; 1/2 c Chopped green onion, including tops; 1/4 c Chopped green bell pepper; 1/4 c Chopped red bell pepper; 15 oz Can garbanzo beans (chic peas), drained; 3 tb Vegetable oil; 1 1/2 tb Lemon juice salt to taste lettuce leaves; 1/2 c Sliced almonds

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains		Polkadot, Lisa, Salads, Vegetables, Rice/pasta	1	Servings

INGREDIENTS

2	c	Water
2	tb	Vegetable oil
1/4	ts	Turmeric
1/4	ts	Cinnamon
1/4	ts	Chopped fresh gingerroot
2	c	Couscous
1/2	c	Raisins (optional)
1	c	Chopped zucchini
1/2	c	Chopped carrot
1/2	c	Chopped green onion, including tops
1/4	c	Chopped green bell pepper
1/4	c	Chopped red bell pepper
15	oz	Can garbanzo beans (chic peas), drained
3	tb	Vegetable oil
1 1/2	tb	Lemon juice salt to taste lettuce leaves
1/2	c	Sliced almonds

INSTRUCTIONS

In a 1-quart saucepan, bring water, 2 tablespoons oil and spices to a boil.
Stir in couscous and raisins.  Cover pan and remove from heat; let stand
for 15 minutes.  Transfer to a large mixing bowl and add vegetables. In a
small bowl, combine 3 tablespoons oil, lemon juice and salt. Our over salad
and mix well, breaking up any clumps. Cover and refrigerate for 8 hours or
overnight.  To serve, mound on a lettuce-lined platter and sprinkle with
almonds.
Source: the Minnesota Heritage Cookbook Volume ][
* The Polka Dot Palace BBS 1-201-822-3627.  Posted by LISA
Posted to MC-Recipe Digest V1 #706 by Lisa Clarke <lisa@gaf.com> on Aug 1,
9

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