Guest guest Posted October 13, 2006 Report Share Posted October 13, 2006 @@@@@ COUSCOUS VEGETABLE SALAD 1/2 cup couscous (3 ounces) 3/4 cup boiling water 1/2 cup 1/4-inch pieces zucchini 1/2 cup 1/4-inch pieces red bell pepper 1/4 cup finely chopped red onion 3/4 teaspoon ground cumin 1/4 cup purchased olive oil vinaigrette Place couscous in medium bowl. Pour boiling water over; stir to blend. Cover bowl; let stand until water is absorbed, about 10 minutes. Fluff with fork. Mix in zucchini, bell pepper, onion and cumin. Pour vinaigrette over; toss to combine. Season to taste with salt and pepper. (Can be prepared 3 hours ahead. Cover; let stand at room temperature.) 2 Servings: can be doubled. Source: Bon Appétit, May 1995 Formatted by Chupa Babi in MC: 10.12.06 ChupaNote: Upped the fibre count with a handful of chopped mint, a handful of prepared julliened carrots,a handful of rinsed frozen peas,a goodly squeeze of lemon juice to keep the greens green ----- Quote Link to comment Share on other sites More sharing options...
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