| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cklive16 | 52 | servings | |
INGREDIENTS
| 3 | tb | Olive oil |
| 1/2 | ts | Salt |
| 3/4 | c | Couscous |
| 2 | tb | Red-wine vinegar |
| 1/2 | c | Finely-chopped celery |
| 1/3 | c | Freshly-grated Parmesan |
| 1/4 | c | Thinly-sliced scallion |
| 3 | tb | Fresh orange juice |
| 3 | tb | Minced fresh parsley leaves |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| 1 | lb | Thinly-sliced rare roast beef |
| 1 | Red bell pepper; cut lengthwise | |
| Into 1/4"-thick strips | ||
| Bibb lettuce leaves; rinsed, spun dry, | ||
| For garnish |
INSTRUCTIONS
In a small saucepan bring 1 cup water to a boil with 1 tablespoon of the oil and the salt, stir in the couscous, and let the mixture stand off the heat, covered, for 5 minutes. Stir in the remaining 2 tablespoons oil, the vinegar, the celery, the Parmesan, the scallion, the orange juice, the parsley and salt and black pepper to taste and let the mixture cool to room temperature. Press about 2 tablespoons of the couscous mixture in the palm of one hand, forming a log, and arrange it across a short end of 1 roast beef slice. Arrange 1 pepper strip along each side of the log and roll up the couscous and the bell pepper in the same manner. The rolls may be prepared 8 hours in advance and kept wrapped in plastic wrap and chilled. Line a platter with the lettuce and arrange the rolls on top. This recipe yields about 52 rolls. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8682) Formatted for MasterCook by Joe Comiskey, aka MR MAD - MAD-SQUAD@prodigy.net 03-31-1999 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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