Couscous w/cukes and mint

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Summery Couscous with Cucumber and Mintby Joachim and Rochelle Serves 4 - 6Adapted from Fresh ChoicesCouscous, a tiny pasta originating in the Middle East, makes the perfect summer meal since it cooks with very little heat and in practically no time. This recipe combines couscous with fresh greens and refreshing cucumber and mint in a zesty lemon and healthful olive oil dressing that just sings with summer flavor. You can make this light, refreshing dish bursting with flavors in just minutes. 1 lemon 5 T extra-virgin olive oil 3/4 t salt 1/4 t black pepper 2 c gently packed arugula leaves 1/3 med English cucumber, halved lengthwise and sliced 3 T chopped fresh mint 1 3/4 c vegetable broth 1 small shallot, minced 1 c couscous, preferably whole wheat 3 T pine nuts, toasted (optional). Squeeze the juice from the lemon into a medium bowl. Whisk in 4 tablespoons of the olive oil in a slow, steady stream until thoroughly blended. Whisk in 1/2 teaspoon of the salt and pepper. Stir in the arugula, cucumber, and mint. Set aside.2. Bring the broth to a boil in a small saucepan. Set aside.3. Heat the remaining 1 tablespoon oil in a medium saucepan over medium heat. Add the shallot and cook for about 1 minute. Stir in the couscous, tossing until coated with the oil, about 1 minute. 4. Add the hot broth and remaining 1/4 teaspoon salt. Bring to a vigorous simmer, stirring frequently. Remove from heat,

cover, and let stand until the liquid is absorbed, about 8 minutes. 5. Fluff couscous with a fork and then stir in the arugula mixture. Cover and let stand until the arugula is slightly wilted, 2 to 3 minutes. Serve sprinkled with pine nuts, if desired. Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/ http://360./suziesgoats

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