Roast beef and couscous rolls

52 servings

Ingredients

Quantity Ingredient
3 tablespoons Olive oil
½ teaspoon Salt
¾ cup Couscous
2 tablespoons Red-wine vinegar
½ cup Finely-chopped celery
⅓ cup Freshly-grated Parmesan
¼ cup Thinly-sliced scallion
3 tablespoons Fresh orange juice
3 tablespoons Minced fresh parsley leaves
Salt; to taste
Freshly-ground black pepper; to taste
1 pounds Thinly-sliced rare roast beef
1 Red bell pepper; cut lengthwise
Into 1/4\"-thick strips
Bibb lettuce leaves; rinsed, spun dry,
For garnish

Directions

In a small saucepan bring 1 cup water to a boil with 1 tablespoon of the oil and the salt, stir in the couscous, and let the mixture stand off the heat, covered, for 5 minutes. Stir in the remaining 2 tablespoons oil, the vinegar, the celery, the Parmesan, the scallion, the orange juice, the parsley and salt and black pepper to taste and let the mixture cool to room temperature. Press about 2 tablespoons of the couscous mixture in the palm of one hand, forming a log, and arrange it across a short end of 1 roast beef slice. Arrange 1 pepper strip along each side of the log and roll up the couscous and the bell pepper in the same manner. The rolls may be prepared 8 hours in advance and kept wrapped in plastic wrap and chilled.

Line a platter with the lettuce and arrange the rolls on top. This recipe yields about 52 rolls.

Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8682)

Formatted for MasterCook by Joe Comiskey, aka MR MAD - MAD-SQUAD@...

03-31-1999

Recipe by: Sara Moulton

Converted by MM_Buster v2.0l.

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