"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Summer Couscous Recipe

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This recipe for Summer Couscous, by , is from Everybody Eats: Recipes from the Hartshorn, Jackson, Gomer, and Atkins Families, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Loeen Hartshorn Irons
Added: Sunday, June 5, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 c. couscous
1 1/2 c. boiling water
1/4 c. finely chopped carrot
1/4 c. finely chopped celery
1/4 c. finely chopped green pepper
2 tbsp. finely chopped scallions
2 tbsp. finely chopped parsley
6 tbsp. olive oil
2 tbsp. lemon juice
1 small garlic clove, crushed
1/2 tsp. salt, or more to taste
Generous grinding of black pepper

Directions:
Directions:
Place the couscous in a medium bowl; add the boiling water, cover and let stand until all the water is absorbed and the mixture has cooled slightly, about 20 minutes.
Add the finely chopped vegetables. In a small bowl, whisk the oil, lemon juice, garlic, salt, and pepper. Add to the salad; toss to blend.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
From 365 Ways to Cook Pasta by Marie Simmons

 

 

 

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