| Couscous Salad, Lemon | Pasta & Grains |
|
2 1/4 cups water
1 1/2 cups couscous 1/2 tsp. salt 3 tbsp. fresh lemon juice, or to taste |
1/4 cup olive oil
1 small bunch spinach,coarse stems discarded and leaves washed and dried and shredded (2 cups) 3 large scallions, sliced thin 3 tbsp, finely chopped fresh dill |
In a saucepan bring water to a boil and stir in couscous and salt. Remove pan from heat and let couscous stand, covered, 5 minutes. Fluff couscous with a fork and transfer to a bowl. Stir in lemon juice, oil, and salt and pepper to taste and cool couscous completely. Stir in spinach, scallions, and dill and chill salad, covered, at least 2 hours or overnight. Serves 6.
RECIPE FROM Gourmet Magazine, May 1994