| 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.
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