Cold Couscous And Cucumber Salad
|Sugar||1⁄4 Cup (4 tbs)|
|White wine vinegar||1⁄4 Cup (4 tbs)|
|Diced seeded cucumber||1 Cup (16 tbs)|
|Water||1 Cup (16 tbs)|
|Couscous||1 Cup (16 tbs) (Uncooked)|
|Dried dillweed||1 Teaspoon|
|Belgian endive leaves||40|
|Tomato slices||16 (1/4 Inch Thick)|
|Yogurt dressing||1⁄4 Cup (4 tbs)|
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.