| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
June 1992 |
1 |
servings |
INGREDIENTS
| 1 |
c |
Chicken broth |
| 1 |
c |
Water |
| 1/2 |
c |
Fresh lemon juice |
| 1/3 |
c |
Plus 2 tablespoons olive oil |
| 1 1/2 |
c |
Couscous |
| 1 |
|
Seedless cucumber; cut into 1/4-inch |
|
|
; pieces, plus |
|
|
; cucumber slices for |
|
|
; garnish |
| 8 |
|
Plum tomatoes; seeded and cut into |
|
|
; 1/4-inch dice, plus |
|
|
; tomato slices for |
|
|
; garnish |
| 3/4 |
c |
Finely chopped scallion |
| 2 |
c |
Loosely packed fresh parsley leaves; minced |
| 1 |
c |
Loosely packed fresh mint leaves; minced, plus mint |
|
|
; sprigs for garnish |
INSTRUCTIONS
In a saucepan combine the broth, the water, 1/4 cup of the lemon
juice, and 2 tablespoons of the oil, bring the mixture to a boil, and
stir in the couscous. Cover the pan, remove it from the heat, and let
the couscous stand for 5 minutes. Fluff the couscous with a fork and
let it cool in the pan. In a very large bowl stir together the
cucumber pieces, the tomato dice, the scallion, the remaining 1/3 cup
oil, the remaining 1/4 cup lemon juice, and salt to taste and let the
mixture stand for 15 minutes. Add the couscous, the parsley, and the
mint leaves, stir the salad well, and chill it, covered, for 1 hour.
The salad may be made 2 days in advance and kept covered and chilled.
Serve the salad garnished with the mint sprigs and the cucumber and
tomato slices.
Serves 8 to 10.
Gourmet June 1992
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