| 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 |
ts |
Salt |
| 3 |
tb |
Fresh lemon juice; or to taste |
| 1/4 |
c |
Olive oil |
| 1 |
sm |
Bunc spinach; coarse stems |
|
|
; discarded and |
|
|
; leaves |
|
|
; washedthoroughly, |
|
|
; spun dry, and |
|
|
; shredded fine |
|
|
; (about 2 cups) |
| 3 |
lg |
Scallions; sliced thin |
| 3 |
tb |
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
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