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Receta Couscous Parsley Salad With Preserved Lemon
by Global Cookbook

Couscous Parsley Salad With Preserved Lemon
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  Raciónes: 8

Ingredientes

  • 1/4 c. couscous
  • 1/4 c. water
  • 2 Tbsp. fresh lemon juice
  • 2 tsp extra virgin olive oil
  • 1/4 c. finely-minced fresh flat-leaf parsley
  • 2 Tbsp. finely-minced fresh mint leaves
  • 2 tsp finely-diced Moroccan Preserved Lemon rind (see recipe)
  • 1 Tbsp. pine nuts toasted
  • 3/4 tsp salt
  • 1/8 tsp freshly-grnd black pepper
  • 1 sm tomato peeled, seeded, and diced
  • 2 x Belgian endives separated into leaves for scooping

Direcciones

  1. In a medium bowl, combine the couscous with the water and lemon juice. Let stand 1 hour.
  2. To the couscous add in the extra virgin 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.
  3. This recipe yields 8 appetizer servings.