Couscous-Parsley Salad

Yield: Makes 4 servings

Ingredients

• 1/4  cup  uncooked couscous
• 1/4  cup  hot water
• 2  tablespoons  fresh lemon juice
• 2  teaspoons  olive oil
• 1/4  cup  finely chopped fresh Italian parsley
• 2  tablespoons  finely chopped fresh mint leaves
• 2  teaspoons  diced preserved lemon*
• 1  tablespoon  pine nuts, toasted
• 1/2  teaspoon  salt
• 1/8  teaspoon  freshly ground pepper
• 1  small tomato, seeded and diced
• 2  heads Belgian endive, separated into leaves

Preparation

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.

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