| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Salads, Appetizers |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Lemon juice |
| 1/4 |
c |
Olive oil |
| 3/4 |
ts |
Salt, divided |
| 1/4 |
ts |
Pepper |
| 1 |
c |
Couscous |
| 1/4 |
ts |
Ground cumin |
| 1 |
c |
Boiling water |
| 8 |
oz |
Green beans, cooked and cut in thirds |
| 1 |
|
6 oz. can tuna, drained and broken in chunks |
| 1 |
tb |
Capers |
| 3 |
|
Anchovies, rinsed and diced (optional) |
| 1 |
|
Head radicchio, shredded |
| 1/4 |
c |
Black or green olives,pitted |
| 3 |
|
Tomatoes, cut in wedges |
|
|
Fresh parsley leaves |
INSTRUCTIONS
1. To prepare dressing, in a small bowl, combine lemon juice, olive
oil, 1/2 tsp. salt and pepper. Reserve.
2. Place couscous, cumin and remaining 1/4 tsp. salt in a square 8
inch baking dish. Pour in boiling water. Cover dish with foil and
let stand for 15 minutes. Fluff couscous with a fork. Cool slightly.
3. In a large mixing bowl, combine couscous, beans, artichoke hearts
and juices, tuna, red onion, capers and anchovies. Add dressing and
toss to combine. Taste and adjust seasonings.
4. Arrange radicchio on individual serving dishes or platter. Spoon
salad over lettuce. Garnish with olives, tomato wedges and parsley
leaves. Prep. Time: 30 minutes Yield: 6 servings Typed in MMFormat
by cjhartlin@email.msn.com Source: A Passion for Fresh
Posted to MM-Recipes Digest V4 #11 by cjhartlin@email.msn.com on Jun
24, 1999
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