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Couscous-Parsley Salad

Howard L. Puckett
Yield Makes 4 servings

Ingredients

  • 1/4 cup uncooked couscous
  • 1/4 cup hot water
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons olive oil
  • 1/4 cup finely chopped fresh Italian parsley
  • 2 tablespoons finely chopped fresh mint leaves
  • 2 teaspoons diced preserved lemon*
  • 1 tablespoon pine nuts, toasted
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 small tomato, seeded and diced
  • 2 heads Belgian endive, separated into leaves

How to Make It

  1. Combine couscous and 1/4 cup hot water in a bowl; let stand 5 minutes. Lightly stir lemon juice and next 7 ingredients into couscous mixture. Mound mixture in center of a serving platter. Top with tomato. Surround base of mound with endive leaves. Serve at room temperature.

  2. *You can order a 17-ounce jar ($12) from LaVigne Fruits, 760/723-9997 or lavignefruits.com.