Couscous-Parsley Salad

Couscous-Parsley Salad
Photo by Howard L. Puckett


  • 2 tablespoons finely chopped fresh mint leaves
  • ¼ cup uncooked couscous
  • 1 small tomato, seeded and diced
  • 2 teaspoons diced preserved lemon*
  • ¼ cup finely chopped fresh Italian parsley
  • 2 tablespoons fresh lemon juice
  • 1/8 teaspoon freshly ground pepper
  • + 5 more ingredients
    • 2 heads Belgian endive, separated into leaves
    • ¼ cup hot water
    • 1 tablespoon pine nuts, toasted
    • ½ teaspoon salt
    • 2 teaspoons olive oil

Combine couscous and 1/4 cup hot water in a bowl; let stand 5 minutes. Lightly stir lemon juice and next 7 ingredients into couscous mixture. Mound mixture in center of a serving platter. Top with tomato. Surround base of mound with endive leaves. Serve at room temperature. *You can order a 17-ou...

View full recipe at My Recipes


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