Name: Couscous-Parsley Salad
Yield: Makes 4 servings
Ingredients: ¼ cup uncooked couscous; ¼ cup hot water; 2 tablespoons fresh lemon juice; 2 teaspoons olive oil; ¼ cup finely chopped fresh Italian parsley; 2 tablespoons finely chopped fresh mint leaves; 2 teaspoons diced preserved lemon*; 1 tablespoon pine nuts, toasted; ½ teaspoon salt; ⅛ teaspoon freshly ground pepper; 1 small tomato, seeded and diced; 2 heads Belgian endive, separated into leaves

Directions

Step 1
Combine couscous and 1/4 cup hot water in a bowl; let stand 5 minutes. Lightly stir lemon juice and next 7 ingredients into couscous mixture. Mound mixture in center of a serving platter. Top with tomato. Surround base of mound with endive leaves. Serve at room temperature.

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Step 2
*You can order a 17-ounce jar ($12) from LaVigne Fruits, 760/723-9997 or lavignefruits.com.

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