"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Israeli Couscous Salad Recipe

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This recipe for Israeli Couscous Salad, by , is from The Beth and Scott Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Hritz
Added: Monday, June 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups cooked Israeli couscous
2 green onions, chopped
1/2 red pepper, seeded an chopped (about 1/2 cup)
1/2 cup sliced celery (about 2 stalks)
1 cup diced peeled cucumer, seeded if desired
1 medium tomato, seeded and diced
1/4 cup chopped fresh basil
1/4 cup freshly squeezed lemon juice
2 teaspoons Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons toasted pine nuts

Directions:
Directions:
Prepare couscous according to package directions to yield 2 cups. If package refers to browning in olive oil, omit and continue cooking by ading boiling water.
Place cousous, chopped vegetables and basil in a medium bowl. toss gently.
In a small bowl, whisk lemon juice, Dijon mustard and olive oil until blended.
Pour over salad and toss gently to blend.
Sprinkle with pine nuts just before serving
Serve this versatile salad at room temperature shortly after making it or chilled.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
I found this receipe in the newspaper and tried it. It is really good.

 

 

 

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