Couscous salad kp

4 Servings

Ingredients

Quantity Ingredient
⅔ cup Water
1 cup Couscous
3 tablespoons Olive oil, about
3 tablespoons Lemon juice, about
3 Scallions, including green parts, finely chopped
½ cup Tightly packed Italian parsley, finely chopped
2 mediums Ripe tomatoes, peeled, seeded and finely chopped
3 tablespoons Finely chopped mint
Kosher salt
Black pepper

Directions

Source: «Kosher Mall»

Bring the water to a boil in a small saucepan. Pour in the couscous, cover the pan and remove from the heat. Let stand for 5 minutes. Uncover the pan and stir the couscous right away with a fork. (If the grains do not separate, fluff them gently with your fingers).

Transfer the couscous to a bowl and stir in the remaining ingredients.

Season the salad to taste with more lemon juice and salt and pepper.

Posted to JEWISH-FOOD digest V97 #027 by Daniella De Picciotto <daniela@...> on Jan 23, 1997.

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