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Couscous Vegetable Salad Recipe

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This recipe for Couscous Vegetable Salad, by , is from Francesco Mattera Family and Friends Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy Koeppel
Added: Wednesday, May 18, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 cup couscous,
Kosher salt,
1 1/2 cups boiling water,
3 tbsp. extra-virgin olive oil,
3 tbsp. fresh lemon juice,
1/2 tsp. minced garlic,
freshly ground pepper,
1/2 cup thawed, frozen petite peas,
1/2 cup thin sliced green onion,
1/2 cup minced red bell pepper (capsicum),
1/2 cup finely diced English cucumber,
1/4 cup finely chopped fresh flat-leaf parsley (Italian),
1 cup firmly packed, chiffonade-cut romaine lettuce leaves.

Directions:
Directions:
In a heatproof bowl, combine the couscous, 1/2 tsp. salt, and the boiling water. Stir to blend. Cover tightly and let stand until all the liquid has been absorbed, about 20 minutes. Uncover the couscous and let cool to room temperature, about 15 minutes.
In a small bowl, whisk together the olive oil, lemon juice, garlic, 1/4 tsp. salt, 1 tbsp. water and a grind of pepper until blended.
Add the peas, green onion, bell pepper, cucumber, parsley, and all but 1 tbsp. of the dressing to the couscous. Toss to mix.
Place the romaine in a separate bowl. Add the remaining 1 tbsp. of dressing and toss to coat.
To serve, divide the couscous mixture evenly among individual bowls or plates. Top each serving with an equal amount of the romaine lettuce. Serve at once.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1/2 hour, at the most.
Personal Notes:
Personal Notes:
Cholesterol free - good source of fiber

A nice change from potato or macaroni salad.

 

 

 

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