Cold Couscous And Cucumber Salad Recipe
Ingredients
| Sugar | 1/4 Cup (16 tbs) | |
| White wine vinegar | 1/4 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| 1 cup seeded, diced cucumber | ||
| Water | 1 Cup (16 tbs) | |
| Couscous | 1 Cup (16 tbs), uncooked | |
| 1 teaspoon dried whole diUweed | ||
| 40 Belgian endive leaves | ||
| 16 tomato slices 1/4 inch thick) | ||
| Yogurt Dressing | ||
Directions
Combine sugar, vinegar, and salt in a small bowl; stir well.
Add cucumber, and toss well.
Cover and chill.
Bring water to a boil in a medium saucepan; remove from heat.
Add couscous; cover and let stand 5 minutes or until couscous is tender and liquid is absorbed.
Fluff couscous with a fork, and transfer to a medium bowl.
Stir in cucumber mixture and dillweed.
Cover and chill thoroughly.
Place 5 endive leaves and 2 tomato slices on each individual salad plate.
Spoon chilled couscous mixture evenly over tomato and endive.
Drizzle 2 tablespoons Yogurt Dressing evenly over each salad.
Garnish salads with fresh dillweed sprigs, if desired.
Add cucumber, and toss well.
Cover and chill.
Bring water to a boil in a medium saucepan; remove from heat.
Add couscous; cover and let stand 5 minutes or until couscous is tender and liquid is absorbed.
Fluff couscous with a fork, and transfer to a medium bowl.
Stir in cucumber mixture and dillweed.
Cover and chill thoroughly.
Place 5 endive leaves and 2 tomato slices on each individual salad plate.
Spoon chilled couscous mixture evenly over tomato and endive.
Drizzle 2 tablespoons Yogurt Dressing evenly over each salad.
Garnish salads with fresh dillweed sprigs, if desired.
Chef
