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Ingredients

• 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
• 2 Belgian endives, separated into leaves, for scooping

Description

Food Network Invites You To Try This Couscous-Parsley Salad With Preserved Lemon Recipe.

Food Network