| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Miscellaneo |
8 |
Servings |
INGREDIENTS
| 2 1/4 |
c |
Water |
| 1 |
|
Box couscous, (10-ounce) uncooked (1-1/2 cups) |
| 2 |
tb |
Couscous, uncooked |
| 1 1/3 |
c |
Seeded chopped tomato, (1 large) |
| 1 |
c |
Seeded coarsely chopped peeled cucumber |
| 1 |
c |
Thinly sliced green onions |
| 1/2 |
c |
Finely chopped fresh parsley |
| 1/4 |
c |
Finely chopped fresh mint |
| 1/2 |
c |
Fresh lemon juice |
| 2 |
tb |
Water |
| 2 |
tb |
Olive oil |
| 1 |
ts |
Salt |
| 1 |
ts |
Pepper |
INSTRUCTIONS
Bring water to a boil in a medium saucepan; gradually stir in couscous.
Remove from heat; let stand, covered, minutes. Fluff with a fork. Combine
couscous, tomato, and next 4 ingredients in a large bowl, and toss well.
Combine lemon juice and next 4 ingredients; stir well with a wire whisk.
Pour over couscous mixture; toss well. Yield: 8 servings (serving size: 1
cup).
Per serving: 144 Calories; 4g Fat (23% calories from fat); 4g Protein; 24g
Carbohydrate; 0mg Cholesterol; 278mg Sodium
Recipe by: Cooking Light, Sept 1994, page 135
Posted to MC-Recipe Digest V1 #392 by igor@digex.net on Jan 28, 1997.
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