Couscous and Cucumber Salad

SUBMITTED BY: KRISTAB PHOTO BY: cookinme

"Encourage guests to squeeze the juice from the lemon wedges on to the salad."

PREP TIME	10 Min
COOK TIME	10 Min
READY IN	1 Hr 20 Min

SERVINGS & SCALING

Original recipe yield: 8 servings

USMETRIC

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INGREDIENTS

10 ounces uncooked couscous
2 tablespoons olive oil
1/2 cup lemon juice
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 cucumber, seeded and chopped
1/2 cup finely chopped green onions
1/2 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
6 leaves lettuce
6 slices lemon

READ REVIEWS (35)

DIRECTIONS

In a medium saucepan, bring 1 3/4 cup water to a boil. Stir in couscous; cover. Remove from heat; let stand, covered, 5 minutes. Cool to room temperature.
Meanwhile, in a medium bowl combine oil, lemon juice, salt and pepper. Stir in cucumber, green onion, parsley, basil and couscous. Mix well and chill for at least 1 hour.
Line a plate with lettuce leaves. Spoon couscous mixture over leaves and garnish with lemon wedges.

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REVIEWS

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Reviewed on Nov. 3, 2003 by OCTOVUS

Quite nice, couscous soaks up the flavour. Try adding some extra vinaigrette just before serving. You may want a lower grain-to-veggie ratio, and if so toss in some chopped tomatoes and sliced black olives. This goes great and can make a greek sort of salad.

6 users found this review helpful

Reviewed on Jul. 15, 2003 by JERRYJAMESSTONE

I love couscous but I prefer having more veggies than grain so I pumped up this recipie a bit by adding celery and tomates too. Regardless, this is a great recipie.

6 users found this review helpful

Reviewed on Feb. 1, 2007 by Sarah W

I used the advice of others and added less lemon juice, and I also added some fat-free plain yogurt and chopped mint for a more mediterranean flavor... the couscous soaked up the liquids well and it was tasty for days!

5 users found this review helpful

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