| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Jewish | 4 | Servings | |
INGREDIENTS
| 2/3 | c | Water |
| 1 | c | Couscous |
| 3 | tb | Olive oil, about |
| 3 | tb | Lemon juice, about |
| 3 | Scallions, including green parts, finely chopped | |
| 1/2 | c | Tightly packed Italian parsley, finely chopped |
| 2 | md | Ripe tomatoes, peeled, seeded and finely chopped |
| 3 | tb | Finely chopped mint |
| Kosher salt | ||
| Black pepper |
INSTRUCTIONS
Source: «Kosher Mall» Bring the water to a boil in a small saucepan. Pour in the couscous, cover the pan and remove from the heat. Let stand for 5 minutes. Uncover the pan and stir the couscous right away with a fork. (If the grains do not separate, fluff them gently with your fingers). Transfer the couscous to a bowl and stir in the remaining ingredients. Season the salad to taste with more lemon juice and salt and pepper. Posted to JEWISH-FOOD digest V97 #027 by Daniella De Picciotto <daniela@dialdata.com.br> on Jan 23, 1997.
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