Tuesday, May 17, 2011

Israeli couscous

A great sidedish. I served this along with my Hummus and Lentil Wrap

From Vegetarian Times:

1 cup Israeli couscous
8 green onions, finely chopped
1 cup chopped fresh parsley
1/4 cup lemon juice
2 tbsp olive oil

1. Cook couscous as directed. Drain and rinse with cold water.
2. Transfer couscous to a large bowl and stir in the rest of the ingredients. Season with salt and pepper. Let stand for about 30 minutes.

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