VW - Minted Couscous Salad (vegan)

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Minted Couscous Salad (vegan)

 

Recipe By : from The Vegetarian Way by Virginia and Mark Messina

Serving Size : 1 Preparation Time :0:00

Categories : Pasta Salads

 

Amount Measure Ingredient -- Preparation Method

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1 c uncooked couscous

1 c boiling water

2 tbsp olive oil

1 med carrot -- cut into julienne

1 med zucchini -- cut into julienne

1/2 tsp ground ginger

2 tsp dried mint

1/2 c sliced almonds -- optional

1/2 c raisins, soaked in 1 cup warm warm water

3 tbsp fresh lemon juice

salt and black pepper -- to taste

 

Place the couscous in a bowl and pour the boiling water over it. Let it soak

until all the water is absorbed, about 10 minutes.

 

Heat the olive oil in a large skillet and add the carrot, zucchini, ginger, and

mint. Sauté, stirring frequently, for about 5 mintues.

 

Mix together the couscous, almonds, if using, and vegetables in a bowl. Drain

the raisins and add them to the couscous mixture. Toss with lemon juice, and

add salt and pepper to taste. Serve at room temperature.

 

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NOTES : In this dish, the traditional Mediterranean flavors of lemon and mint

creat a refreshing and and slightly exotic salad with a minimum of fuss.

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