(You can also try substituting cilantro for the dill!) adapted from Gourmet 2 1/4 cups water a 10-ounce box couscous (about 1 1/2 cups) 1/2 teaspoon salt 3 tablespoons fresh lemon juice, or to taste 1/4 cup olive oil 1 bunch arugula, leaves washed thoroughly, spun dry, and shredded fine (about 2 cups) 3 large scallions, sliced thin 3 tablespoons finely chopped fresh dill, or to taste In a saucepan bring water to a boil and stir in couscous and salt. Remove pan from heat and let couscous stand, cover 5 minutes. Fluff couscous with a fork and transfer to a bowl. Stir in lemon juice, oil, and salt and pepper to taste and cool couscous completely. Stir in arugula, scallions, and dill and chill for 2 hours or overnight. From Mariquita Farms |
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