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Couscous-Parsley Salad With Preserved Lemon

Courses: Salads, Starters and appetizers
Serves: 8 people

Recipe Ingredients

1/4 cup 59mlCouscous
1/4 cup 59mlWater
2 tablespoons 30mlFresh lemon juice
2 teaspoons 10mlOlive oil
1/4 cup 10g / 0.4ozFinely-chopped fresh flat-leaf parsley
2 tablespoons 30mlFinely-chopped fresh mint leaves
2 teaspoons 10mlFinely-diced Moroccan Preserved Lemon rind - (see recipe)
1 tablespoon 15mlPine nuts - toasted
3/4 teaspoon 3.8mlSalt
1/8 teaspoon 0.6mlFreshly-ground black pepper
1 teaspoon 5mlTomato - peeled, seeded, (small)
  And diced
2   Belgian endives - separated into
  Leaves for scooping

Recipe Instructions

In a medium bowl, combine the couscous with the water and lemon juice. Let stand 1 hour.

To the couscous add the olive oil, parsley, mint, preserved lemon rind, pine nuts, salt and pepper. Mound the couscous in the center of a serving platter. Top with diced tomato. Surround the base with endive leaves. Serve at room temperature.

This recipe yields 8 appetizer servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B57) - from the TV FOOD NETWORK

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