Couscous-Parsley Salad With Preserved Lemon

Recipe Ingredients

1/4 cup	59ml	Couscous
1/4 cup	59ml	Water
2 tablespoons	30ml	Fresh lemon juice
2 teaspoons	10ml	Olive oil
1/4 cup	10g / 0.4oz	Finely-chopped fresh flat-leaf parsley
2 tablespoons	30ml	Finely-chopped fresh mint leaves
2 teaspoons	10ml	Finely-diced Moroccan Preserved Lemon rind - (see recipe)
1 tablespoon	15ml	Pine nuts - toasted
3/4 teaspoon	3.8ml	Salt
1/8 teaspoon	0.6ml	Freshly-ground black pepper
1 teaspoon	5ml	Tomato - 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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.