| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| May 1994 | 1 | Servings | ||
INGREDIENTS
| 2 1/4 | c | Water |
| A, 10-ounce box | ||
| couscous about 1 | ||
| 1/2 cups | ||
| 1/2 | t | Salt |
| 3 | T | Fresh lemon juice, or to |
| taste | ||
| 1/4 | c | Olive oil |
| 1 | Bunc spinach, coarse stems | |
| discarded and | ||
| leaves | ||
| washedthoroughly | ||
| spun dry and | ||
| shredded fine | ||
| about 2 cups | ||
| 3 | Scallions, sliced thin | |
| 3 | T | Finely chopped fresh dill |
| or to taste |
INSTRUCTIONS
In a saucepan bring water to a boil and stir in couscous and salt. Remove pan from heat and let couscous stand, cover 5 minutes. Fluff couscous with a fork and transfer to a bowl. Stir in lemon juice, oil, and salt and pepper to taste and cool couscous completely. Stir in spinach, scallions, and dill and chill salad, covered, at least 2 hours or overnight. Serves 6. Gourmet May 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“The entire universe was created by Jesus and for Jesus”