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