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

Lemon Couscous Salad Recipe

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This recipe for Lemon Couscous Salad is from Holly Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box Near East Couscous (I use the Parmesan flavor)

Lemon Vinaigrette:
Zest from one lemon
Juice from 2 lemons
1/4 cup rice vinegar
2/3 cup olive oil
2 tbsp. chopped chives
3/4 to 1 tsp. salt
1/2 tsp. pepper
Directions:
Directions:
Make the vinaigrette in a large bowl by whisking together all the ingredients. Prepare the couscous according to the directions on the box. While it is still warm, add it to the vinaigrette. After mixing the couscous and vinaigrette, let it cool completely on the counter, and then refrigerate. This allows the vinaigrette to be absorbed. Then you can add any type of vegetables you want. You might need to add a little more olive oil if the couscous is clumping together, separating with a fork. I usually add chopped cucumber, roasted peppers, canned artichokes, shredded carrots, scallions, and grilled zucchini and asparagus.

 

 

 

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