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Monsur Fromage du Pollet
 
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Default Couscous Salad

This one looks good to me.
* Exported from MasterCook *

Couscous Salad

Recipe By :Russell Cronkhite
Serving Size : 4 Preparation Time :0:00
Categories : Salads/Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups chicken stock or broth
1 1/2 cups couscous
2 tablespoons minced fresh parsley
1 tablespoon minced fresh mint
1 garlic clove -- minced
1/4 cup minced scallions
1/4 cup diced cucumber
1/4 cup diced bell pepper
1/4 cup diced zucchini
1/4 cup freshly-squeezed lemon juice
1/4 cup extra-virgin olive oil
Salt -- to taste
Freshly-ground black pepper -- to taste

In a medium saucepan over medium-high heat, bring the stock or broth to a
boil. Whisking constantly, add the couscous and mix until combined.
Immediately spread the couscous in a large baking pan, cover and set
aside for 15 minutes.

Using a fork, toss the couscous to break it up.

Add the parsley, mint, garlic, scallions, cucumber, bell pepper and
zucchini and toss to combine.

Drizzle with the lemon juice and oil and toss to coat.

If the salad is not moist enough, add additional oil as necessary. Season
with salt and pepper to taste.

Serve it with "Striped Bass With Lemon-Basil Marinade and Couscous Salad"
(see recipe).

This recipe yields 4 servings.

Source:
"The Washington Post, 06-27-2001"
S(Formatted for MC6):
"04-16-2002 by Joe Comiskey - "
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 367 Calories; 14g Fat (34.5%
calories from fat); 8g Protein; 51g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 9mg Sodium. Exchanges: 3 1/2 Grain(Starch); 0 Vegetable; 2
1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0



--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 7.3, 5.5, 5.6 mmol
Continuing to be Manitoban
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