Recipe - Couscous Salad Kp

2/3 cup Water
1 cup Couscous
3 tablespoon Olive oil, about
3 tablespoon Lemon juice, about
3 Scallions, including green
parts, finely chopped
One half cup Tightly packed Italian
parsley, finely chopped
2 md Ripe tomatoes, peeled,
seeded and finely chopped
3 tablespoon Finely chopped mint
Kosher salt
Black pepper

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 JEWISHFOOD digest V97 #027 by Daniella De Picciotto
daniela@dialdata.com.br on Jan 23, 1997.