| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Turkish |
Salads |
4 |
Servings |
INGREDIENTS
| 6 |
oz |
Couscous |
| 1 |
bn |
Spring onions |
| 1/4 |
|
Cucumber |
| 3 |
|
Ripe tomatoes |
| 2 |
oz |
Raisins |
| 2 |
tb |
Frsshly chopped parsley |
| 2 |
tb |
Freshly chopped mint |
|
|
Salt and freshly ground black pepper |
|
|
Juice of 1 lemon |
| 1 |
tb |
Oil |
INSTRUCTIONS
Cover the couscous with cold water and leave to soak for 30 minutes. Drain
through a sieve, pressing out the excess water. Place in a bowl.
Trim the spring onions and chop finely. Peel the cucumber if preferred, and
cut into small cubes. Finely chop the tomatoes (peel and discard the seeds
first, if preferred).
Add the spring onions, cucumber, tomatoes and raisins to the couscous with
the chopped herbs and seasoning to taste. Pour over the lemon juice and
oil. Mix lightly together, if not eating immeadiately, cover and chill
until required.
Source: Take a Break
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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