| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads |
4 |
Servings |
INGREDIENTS
| 1 1/4 |
c |
Water |
| 1 |
c |
Couscous, uncooked |
| 2 |
c |
Quartered radishes |
| 1/2 |
c |
Loosely packed fresh parsley |
| 1/3 |
c |
Loosely packed fresh mint |
| 1/2 |
ts |
Grated lemon rind |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/3 |
c |
Fresh lemon juice |
| 2 |
tb |
Water |
| 1 |
tb |
Extra-virgin olive oil |
| 1 |
|
Clove garlic, crushed |
| 2 |
tb |
Thinly sliced green onions |
INSTRUCTIONS
Bring 1-1/4 cups water to a boil in a large saucepan; stir in couscous.
Remove from heat, and let stand, covered, 15 minutes; fluff with a fork.
Set aside.
Position the knife blade in the food processor bowl. Add radishes, and
process until finely chopped; spoon into a large bowl. Add parsley and mint
to processor bowl, and process until minced. Add to radishes in bowl, and
stir in couscous.
Combine lemon rind and next 6 ingredients; stir with a wire whisk. Add to
couscous mixture, tossing to coat. Top with green onions. Yield: 4 servings
(serving size: 1 cup).
Per serving: 222 Calories; 4g Fat (16% calories from fat); 7g Protein; 40g
Carbohydrate; 0mg Cholesterol; 158mg Sodium
Recipe by: Cooking Light, Jul/Aug 1994, page 84
Posted to MC-Recipe Digest V1 #407 by igor@digex.net on Jan 28, 1997.
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