"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Couscous Salad Recipe

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This recipe for Couscous Salad, by , is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Staubus
Added: Tuesday, October 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 1/4 c. couscous
1 1/3 c. boiling water
6 T. chopped fresh parsley
4 T. chopped fresh mint
3 thinly sliced green onion
1 c. grape tomatoes, halved
6 T. lemon juice
5 T. olive oil
Salt and pepper to taste

Directions:
Directions:
Pour boiling water over couscous. Allow to stand for 5 minutes. Separate the grains with a fork. Add the parsley, mint, onions and tomatoes. Cool the mixture. Add lemon juice and olive oil. Cover and chill overnight if possible.

 

 

 

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