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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
- In a medium bowl, combine the couscous with the water and lemon juice. Let stand 1 hour.
- 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.
- This recipe yields 8 appetizer servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 35g | |
| Recipe makes 8 servings | |
| Calories 40 | |
| Calories from Fat 15 | 38% |
| Total Fat 1.76g | 2% |
| Saturated Fat 0.21g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 221mg | 9% |
| Potassium 64mg | 2% |
| Total Carbs 5.33g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.5g | 0% |
| Protein 1.01g | 2% |
