 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
SUMMER COUSCOUS SALAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Glass Estate in Midlothian, Texas in 1991. Ingredients:
2 cups instant couscous |
1 cup boiling water |
1/2 cup currants 4 tablespoons olive oil |
4 cups diced young zucchini |
10 red or yellow cherry tomatoes halved |
4 tablespoons minced fresh mint leaves |
4 tablespoons minced italian flat leaf parsley |
1/3 cup fresh lemon juice |
1/2 teaspoon salt |
1 teaspoon freshly ground black pepper |
Directions:
1. Put couscous in a heat proof bowl and pour boiling water over it.
2. Stir it gently with a fork then cover and let stand 15 minutes.
3. Stir in currants then add 2 tablespoons of the oil.
4. Stir to separate grains then recover and refrigerate.
5. Stir from time to time until couscous is cool about 40 minutes.
6. In separate bowl combine zucchini, tomatoes, mint, parsley, lemon juice and remaining olive oil.
7. Fold this mixture into the cooled couscous and chill at least 30 minutes before serving.
8. Season with salt and peppered then serve.
|
|