Recipe for Couscous-Parsley Salad with Preserved Lemon

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Yield:

Ingredients:

Amount	Ingredient
1/4 cup	couscous
1/4 cup	water
2 tbl	fresh lemon juice
2 tsp	olive oil
1/4 cup	finely-chopped fresh flat-leaf parsley
2 tbl	finely-chopped fresh mint leaves
2 tsp	finely-diced Moroccan Preserved Lemon rind (see recipe)
1 tbl	pine nuts toasted
3/4 tsp	salt
1/8 tsp	freshly-ground black pepper
1 sm	tomato peeled, seeded,
	and diced
2 x	Belgian endives separated into

Instructions:

Instructions: In a medium bowl, combine the couscous with the water and lemon juice. Let stand 1 hour.

To the couscous add the olive oil, parsley, mint, preserved lemon rind, pine nuts, salt and pepper. Mound the couscous in the center of a serving platter. Top with diced tomato. Surround the base with endive leaves. Serve at room temperature.

This recipe yields 8 appetizer servings.

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