| 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.
A Message from our Provider:
“Nothing else ruins the truth like stretching it.”