| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Vegan | 1 | Servings | |
INGREDIENTS
| 3 | c | Water |
| 2 | c | Couscous |
| 2/3 | c | Fresh lemon juice |
| 3 | T | Red wine vinegar |
| 2 | T | Dijon mustard |
| 4 | Garlic cloves, minced | |
| 3/4 | c | Olive oil |
| 1 | Green onion bunch, chopped | |
| 1 | 15 ounce garbanzo beans | |
| drained | ||
| 1 | Cucumber, peeled seeded | |
| chopped | ||
| 1 | 3.8 ounce sliced black | |
| olives drained | ||
| optional-I | ||
| didn't use | ||
| 1 | Fresh parsley, finely | |
| chopped | ||
| 1/4 | c | Chopped fresh mint leaves |
| 1/2 | lb | Feta cheese, crumbled |
INSTRUCTIONS
Seeing the couscous recipes posted by Julie reminded me that I have one to share. It's from Bon Appetit, Jan. 1994 issue--I made it for the first time about a year ago, to bring to a party...it was a hit with all the guests, and the hostess asked to keep some of the leftovers for herself! Be forewarned, this recipe makes quite a bit, and is vegetarian, but not quite vegan. Bring water to a boil in a heavy large saucepan. Mix in couscous. Cover and remove from heat. Let stand 10 minutes. Transfer couscous to a large bowl;fluff with fork. Set aside. Mix lemon juice, vinegar, mustard and garlic in small bowl. Whisk in oil. Add green onions, garbanzo beans, cucumber, olives, parsley, mint and dressing to couscous; toss well. Add cheese and toss gently. Can be made 6 hours ahead. cover and chill. Makes 8-10 servings. Posted to EAT-L Digest 12 Mar 97 by "Elizabeth A. Post" <millefiore@FUSE.NET> on Mar 12, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 4028
Calories From Fat: 2020
Total Fat: 229.7g
Cholesterol: 201.9mg
Sodium: 5723mg
Potassium: 4736.9mg
Carbohydrates: 397.4g
Fiber: 51.6g
Sugar: 25g
Protein: 115.4g