Couscous-Parsley Salad With Preserved Lemon

More from this source
Food Network


Add a comment


1/4 cup couscous

1/4 cup water

2 tablespoons fresh lemon juice

2 teaspoons olive oil

40 sprigs fresh flat-leaf parsley, finely chopped (about 1/4 cup)

30 fresh mint leaves, finely chopped (about 2 tablespoons)

2 teaspoons finely diced Moroccan Preserved Lemon rind, recipe follows

1 tablespoon pine nuts, toasted

3/4 teaspoon salt

1/8 teaspoon freshly ground pepper

1 small tomato, peeled, seeded and diced

2 Belgian endives, separated into leaves, for scooping

12 unblemished lemons of equal size

Sea salt or table salt

You might also like

Couscous Salad With Radicchio And Pistachios
Couscous-Parsley Salad
Coastal Living
Moroccan Pasta Salad
Chickpea Salad Recipe
Cookie and Kate
Green Bean & Tomato Salad
Veggie Num Num
Avocado And Edamame Salad
Joy The Baker
Butter Lettuce With Mustard Vinaigrette
Running With Tweezers
Cucumber And Feta Salad
David Lebovitz
White Bean And Tuna Salad With Radicchio And Pa...
Bon Appetit
Potato Salad With Green Goddess Dressing
The Year In Food