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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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From Victoria, British Columbia, Debbie Kangas writes, While visiting my in-laws in the Canary Islands, we had a rooftop buffet for 20 people to celebrate our anniversaries. This was one of the dishes my mother-in-law prepared. It's been popular here at home ever since. Ingredients:
1-2/3 cups water |
1-1/4 cups uncooked couscous |
4 medium tomatoes, seeded and chopped |
1 large red onion, chopped |
2 tablespoons minced fresh parsley |
2 tablespoons minced fresh cilantro |
1 teaspoon minced fresh mint or 1/4 teaspoon dried mint |
1/3 cup lemon juice |
3 tablespoons olive oil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a saucepan, bring water to a boil. Stir in couscous; cover. Remove from heat; let stand 5 minutes.
2. In a bowl, combine couscous, tomatoes, onion and herbs. Whisk together the lemon juice, oil, salt and pepper. Pour over couscous mixture; toss to coat. Chill overnight. Yield: 8 servings.
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