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COUSCOUS SALAD
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| 8 Portions 3/4 Cup Water Bring to a boil in a small saucepan. 2/3 Cup Couscous Add to boiling water. Stir. Cover. Turn off heat and let stand 5 minutes. Place in mixing bowl. 2 Medium Fresh Tomatoes 2/3 Cup Skin On Diced Cucumber 2 Tablespoons Fresh Minced Parsley 1 to 2 Green Onions Thinly Sliced 1/4 Teaspoon Salt 1/8 to 1/4 Teaspoons Ground Black Pepper Add to couscous. Stir gently to mix. 1/3 Cup Red Wine Vinaigrette (Homemade or Purchased) Pour over salad. Toss gently. Refrigerate to chill before serving. Fluff with a fork before serving. |
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This recipe compliments of Kansas State University Dining Services This home-sized recipe was used in the Dining Services test kitchen to develop a standardized recipe and may not produce the exact product we serve. We provide the home-sized recipe because all ingredient measures for our quantity recipes are expressed in weights to four decimal places, making them hard to produce in home kitchens with home-sized measuring equipment. Quantity production procedures and equipment needs may also be difficult to accommodate in a home kitchen. |
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