Mount Carmel Couscous Salad

From Vegan Fusion World Cuisine: Healing Recipes and Timeless Wisdom from our Hearts to Yours

Cookbook

Author(s): Mark Reinfeld, Bo Rinaldi, Tae Hamamura, Jane Goodall

Page 80

Cuisine: Middle Eastern

Course: Salads

Ingredients:

1 3/4 cup filtered water or vegetable stock
1 cup couscous, medium size, toasted
1 cup tomato, chopped
3/4 cup cucumber, seeded and chopped
3 Tbl italian parsley, minced
2 Tbl lemon juice, fresh squeezed
1 Tbl balsamic vinegar
1 1/2 tsp garlic, minced
1 tsp dill, minced
pinch cayenne pepper
sea salt to taste
black pepper to taste

Reviews

1 reviews, average rating 3.0 / 5

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Leeka

14 years ago

★ ★ ★ ★ ★ 3/5

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I liked the fresh flavours in this salad but am not a fan of couscous. I think any other small grain would provide a better base for this dish. The cucumbers add a nice crunch and the fresh herbs and simple dressing taste like summer!

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