Couscous-Parsley Salad With Preserved Lemon

By á-170456

Ingredients

• 1/4 cup couscous
• 1/4 cup water
• 2 tablespoons fresh lemon juice
• 2 teaspoons olive oil
• 1/4 cup finely-chopped fresh flat-leaf parsley
• 2 tablespoons finely-chopped fresh mint leaves
• 2 teaspoons finely-diced Moroccan Preserved Lemon rind (see recipe)
• 1 tablespoon pine nuts toasted
• 3/4 teaspoon salt
• 1/8 teaspoon freshly-ground black pepper
• 1 small tomato peeled, seeded, and diced
• 2 Belgian endives separated into
• leaves for scooping

Details

Servings 8

Preparation

Step 1

In a medium bowl, combine the couscous with the water and lemon juice. Let stand 1 hour.

To the couscous add the olive oil, parsley, mint, preserved lemon rind, pine nuts, salt and pepper. Mound the couscous in the center of a serving platter. Top with diced tomato. Surround the base with endive leaves. Serve at room temperature.

This recipe yields 8 appetizer servings.