Lemon Couscous Salad With Macadamia Nuts |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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The Horn of the Moon by Ginny Callan Ingredients:
1 1/2 cups couscous |
2 cups boiling water |
1 tablespoon sunflower oil |
3 cloves garlic, minced |
2 cups chopped broccoli |
1/4 teaspoon dried dill |
3/4 cup chopped celery |
1 cup whole macadamia nuts |
1/4 cup minced fresh parsley |
1/2 pint cherry tomatoes, halved |
6 tablespoons lemon juice |
6 tablespoons olive oil |
1/2 teaspoon salt |
Directions:
1. Put couscous into medium bowl. Pour boiling water over and cover, stirring occasionally until all of the water is absorbed. Allow to cool.
2. In 1 tablespoon oil in a small fry pan, sauté the garlic, broccoli and dill.
3. Cover and cook on low to medium heat until just tender.
4. Add to couscous along with celery, nuts, parsley, tomatoes, lemon juice, olive oil and salt. Stir gently.
5. Refrigerate at least 1 hour before serving.
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