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4 green onions, thinly sliced |
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1 red bell pepper, seeded and sliced |
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1 green bell pepper, seeded and sliced |
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1 yellow bell pepper, seeded and sliced |
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1 teaspoon freshly ground pepper |
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In a 6-quart saucepan, bring chicken stock to a boil and gradually stir in couscous
Cover, remove from heat and al1ow to stand for 10 minutes, until liquid has been
absorbed. Use a fork to stir and separate couscous, then spread on a baking sheet
to cool.
Place cooled couscous in a large bowl, with parsley, green onions and peppers.
Mix thoroughly and place in refrigerator.
For Dressing, in a food processor or blender, puree tomatoes. Add garlic, lemon
juice, tarragon, salt and pepper. Process 1 minute to blend. Slowly pour in oil and
blend until emulsified. Refrigerate until ready to use.
At serving time, thoroughly mix dressing with couscous. Add seafood, toss and
serve on lettuce leaves. |
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