Pasta/Couscous and Radish Salad

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Couscous-and-Radish Salad

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<RcpE name= " Couscous-and-Radish Salad " author= " Cooking Light, Jul/Aug 1994, page

84 " >

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* Exported from MasterCook *

 

Couscous-and-Radish Salad

 

Recipe By :Cooking Light, Jul/Aug 1994, page 84

Serving Size : 4 Preparation Time :0:10

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/4 cups water

1 cup couscous -- uncooked

2 cups quartered radishes

1/2 cup loosely packed fresh parsley

1/3 cup loosely packed fresh mint

1/2 teaspoon grated lemon rind

1/4 teaspoon salt

1/8 teaspoon pepper

1/3 cup fresh lemon juice

2 tablespoons water

1 tablespoon extra-virgin olive oil

1 clove garlic -- crushed

2 tablespoons thinly sliced green onions

 

Bring 1-1/4 cups water to a boil in a large saucepan; stir in couscous. Remove

from heat, and let stand, covered, 15 minutes; fluff

with a fork. Set aside.

 

Position the knife blade in the food processor bowl. Add radishes, and process

until finely chopped; spoon into a large bowl. Add

parsley and mint to processor bowl, and process until minced. Add to radishes in

bowl, and stir in couscous.

 

Combine lemon rind and next 6 ingredients; stir with a wire whisk. Add to

couscous mixture, tossing to coat. Top with green onions.

Yield: 4 servings (serving size: 1 cup).

 

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 218 Calories (kcal); 4g Total Fat; (16% calories from fat); 6g

Protein; 39g Carbohydrate; 0mg Cholesterol; 162mg Sodium

Food Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 4676 3394 3383 0 0 0 0 0 0 0 0

 

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Salads

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<IngR name= " water " unit= " cups " qty= " 1 1/4 " ></IngR>

<IngR name= " couscous " unit= " cup " qty= " 1 " >

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uncooked

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<IngR name= " quartered radishes " unit= " cups " qty= " 2 " >

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4676

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<IngR name= " loosely packed fresh parsley " unit= " cup " qty= " 1/2 " >

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3394

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<IngR name= " loosely packed fresh mint " unit= " cup " qty= " 1/3 " >

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3383

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<IngR name= " grated lemon rind " unit= " teaspoon " qty= " 1/2 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " pepper " unit= " teaspoon " qty= " 1/8 " ></IngR>

<IngR name= " fresh lemon juice " unit= " cup " qty= " 1/3 " ></IngR>

<IngR name= " water " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " extra-virgin olive oil " unit= " tablespoon " qty= " 1 " ></IngR>

<IngR name= " garlic " unit= " clove " qty= " 1 " >

<IPrp>

crushed

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</IngR>

<IngR name= " thinly sliced green onions " unit= " tablespoons " qty= " 2 " ></IngR>

<DirS>

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Bring 1-1/4 cups water to a boil in a large saucepan; stir in couscous. Remove

from heat, and let stand, covered, 15 minutes; fluff

with a fork. Set aside. & #013; & #010; & #013; & #010;Position the knife blade in the

food processor bowl. Add radishes, and process until

finely chopped; spoon into a large bowl. Add parsley and mint to processor bowl,

and process until minced. Add to radishes in bowl,

and stir in couscous. & #013; & #010; & #013; & #010;Combine lemon rind and next 6

ingredients; stir with a wire whisk. Add to couscous

mixture, tossing to coat. Top with green onions. Yield: 4 servings (serving

size: 1 cup).

</DirT>

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