Makes a great light
summer meal with a Mediterranean flare.
3 1/2 cups water
1 cup refined couscous
3 1/2 tablespoons olive oil
1 teaspoon salt or 1 vegetable bouillon cube
1 carrot, julienned
1 zucchini, julienned
1/2 cup raisins soaked in 3/4 cup warm water
2 tablespoons chopped fresh mint or 2 teaspoons dried
1/3 cup chopped fresh parsley or 2 tablespoons dried
3 tablespoons freshly squeezed lemon juice
Salt and pepper to taste
In a saucepan, bring 1 1/2 cups of the water to a
boil; add couscous, 1 tablespoon of the oil, and salt.
Stir, return to a boil, and immediately remove from
heat. Let sit, covered, until couscous is tender,
5 minutes. Fluff with a fork.
In another saucepan, bring remaining 2 cups water
to a boil, then add carrot and boil 1 minute. Add
zucchini; boil 2 minutes. Drain, and immediately rinse
under cool running water. Drain again. Drain the raisins.
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