Gazpacho-couscous Salad Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
2 cup: Water,
2 medium: Tomatoes, cut into thin
1 each: cups quick-cooking,
-wedges,
-couscous,
1 each: Cucumber, peeled and
cup no-salt added,
-chopped into " dice,
-vegetable juice,
4 each: Scallions, chopped
2 T: Safflower oil,
green bell pepper, chopped
2 T: Red wine vinegar,
red bell pepper, chopped
1 each: Garlic clove, minced
2 each: Radishes, thinly sliced
1 T: Prepared white horseraddish,
1 each: Celery stalk, sliced
cup chopped fresh,
1 each: In a medium saucepan, heat
-cilantro or parsley,
-the water to boiling over,
tsp. salt,
-high heat. Stir,
tsp. pepper,
Directions:
in the couscous. Reduce the heat to a simmer, cover and cook until the
water is absorbed, about 5 minutes. Fluff the grains of couscous with
a fork. Transfer to a large bowl and let cool. 2. Prepare a dressing
by mixing the vegtable juice, oil, vinegar, garlic, horseradish,
cilantro, salt and pepper in a small bowl or by shaking the
ingredients together in a jar with a tigh-fitting lid. 3. Add the
tomatoes, cucumber, scallions, green and red bell peppers, radishes
and celery to the couscous. Pour the dressing over the salad and toss
until evenly combined. 6 servings From "Great Grains" by Linda
Drachman & Peter Wynne AR/95
Submitted By APRIL ROCHE On 01-25-95
Source from luhu.jp
water is absorbed, about 5 minutes. Fluff the grains of couscous with
a fork. Transfer to a large bowl and let cool. 2. Prepare a dressing
by mixing the vegtable juice, oil, vinegar, garlic, horseradish,
cilantro, salt and pepper in a small bowl or by shaking the
ingredients together in a jar with a tigh-fitting lid. 3. Add the
tomatoes, cucumber, scallions, green and red bell peppers, radishes
and celery to the couscous. Pour the dressing over the salad and toss
until evenly combined. 6 servings From "Great Grains" by Linda
Drachman & Peter Wynne AR/95
Submitted By APRIL ROCHE On 01-25-95
Source from luhu.jp