Couscous-Parsley Salad with Preserved Lemon

Yield: 8 appetizer servings

1/4 cup couscous

1/4 cup water

2 tablespoons fresh lemon juice

2 teaspoons olive oil

40 sprigs fresh flat-leaf parsley, finely chopped (about 1/4 cup)

30 fresh mint leaves, finely chopped (about 2 tablespoons)

2 teaspoons finely diced Moroccan Preserved Lemon rind, recipe follows

1 tablespoon pine nuts, toasted

3/4 teaspoon salt

1/8 teaspoon freshly ground pepper

1 small tomato, peeled, seeded and diced

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.

Recipe comes from Couscous by Kitty Morse