| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 1 |
c |
Couscous — boiled |
| 1 1/2 |
c |
Water — boiled |
| 1/4 |
c |
Carrot — chopped fine |
| 1/4 |
c |
Green pepper — chopped |
|
|
Fine |
| 2 |
tb |
Parsley |
| 6 |
tb |
Olive oil |
| 2 |
tb |
Lemon juice |
| 1 |
|
Clove garlic — crushed |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Black pepper |
INSTRUCTIONS
Place the couscous in a medium bowl; add the boiling water; cover and let
stand until all the water is absorbed and mixture has cooled slightly,
about twenty minutes. Add the chopped vegetables. In a small bowl, whisk
the oil, lemon juice, garlic, salt, and pepper. Add to the salad; toss to
blend.
Recipe By : Anita A. Matejka
From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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