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Ingredientes
- 3 c. Water
- 2 c. Couscous
- 2/3 c. Fresh lemon juice
- 3 Tbsp. Red wine vinegar
- 2 Tbsp. Dijon mustard
- 4 x Garlic cloves, chopped
- 3/4 c. Extra virgin olive oil
- 1 x Green onion bunch, minced
- 1 can (15 oz) garbanzo beans, liquid removed
- 1 x Cucumber, peeled, seeded, minced
- 1 can (3.8 oz) sliced black olives, liquid removed (optional-I didn't use)
- 1 bn Fresh parsley, finely minced
- 1/4 c. Minced fresh mint leaves
- 1/2 lb Feta cheese, crumbled
Direcciones
- Share. It's from Bon Appetit, Jan. 1994 issue-I made it for the first time about a year ago, to bring to a party...it was a hit with all the guests, and the hostess asked to keep some of the leftovers for herself! Be forewarned, this recipe makes quite a bit, and is vegetarian, but not quite vegan.
- Bring water to a boil in a heavy large saucepan. Fold in couscous. Cover and remove from heat. Let stand 10 min. Transfer couscous to a large bowl;fluff with fork. Set aside. Mix lemon juice, vinegar, mustard and garlic in small bowl. Whisk in oil. Add in green onions, garbanzo beans, cucumber, olives, parsley, mint and dressing to couscous; toss well. Add in cheese and toss gently. Can be made 6 hrs ahead. cover and chill.
- Makes8-10 servings.
