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Cold Couscous And Cucumber Salad

Diet.Chef's picture
Ingredients
  Sugar 1⁄4 Cup (4 tbs)
  White wine vinegar 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  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)
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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Cucumber

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