Couscous-Parsley Salad

Recipe from


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

Preparation

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.

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

Note:

Kitty Morse,

January 2004
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