Title: Couscous Salad
Categories: None
Yield: 1 Servings

1 pk (10 oz). Near East Couscous
-(original or plain)
1 Green pepper; diced
1 Red pepper; diced
1 Yellow pepper; diced*
1 Red onion; diced
1 Tomato; (optional), diced
1/4 c White vinegar **
2 tb Olive oil; (corn oil is
-fine)
2 1/4 c Chicken stock ***

* (I omitted the yellow, it was fine without)

**(may substitute red wine or balsamic vinegar - I used red wine)

***(I used the Osem powder, adding about 2 teaspoons to the water, to keep
it parve)

When surfing the net a couple of weeks ago I came across this site:
www.virtualcities.com -- 1st Traveler's Choice Internet Cookbook. This
recipe was submitted by the Echo Lake Inn in Ludlow, Vermont. I made it
last Shabbes, and it is definitely a keeper!

Marinate vegetables in vinegar, oil, salt and pepper. Bring chicken stock
to a rapid boil and add couscous all at once, stirring rapidly. Remove from
heat cover and let sit 5 to 7 minuets or until all liquid is absorbed.
Place on a flat baking pan and separate with a fork. Cool in refrigerator.
Blend marinated vegetables with couscous.

Posted to JEWISH-FOOD digest by EGRocky@aol.com on Aug 19, 1998, converted
by MM_Buster v2.0l.