Title: Couscous Salad W/ Variations
Categories: Salad Herb
Yield: 2 Servings

1 1/2	c	Couscous
1	lg	Tomato; chopped
1	cl	Garlic; mashed
1/2		.to 1 whole Lemon; juiced
1/3	c	.to 1/2 cup Parsley; minced
2	tb	Olive oil
1/4	ts	Salt
		Freshly milled black pepper

Cold couscous, green with parsley, is as common to North Africa (and French delicatessens) as tabbouleh is in the Near East. Both make great summer dishes.

DIRECTIONS:

Place the couscous in a glass or pottery bowl and fill it with water. Let the couscous soak 3 to 5 minutes and immediately drain off all the water. Add the remaining ingredients to the couscous and mix gently with a fork. Refrigerate for at least 2 hours to let the grain absorb the dressing before serving.

Makes about 2 to 4 servings.

** Tabbouleh **

Follow the above recipe, substituting 1 1/4 cups medium bulgur for the couscous and three or four chopped scallions for the garlic. Soak the bulgur 30 minutes before pouring off the excess water.

Makes about 2 to 4 servings. ** The Herb Companion -- Jun/Jul 96 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

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