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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

"Food is an important part of a balanced diet."
-Fran Lebowitz, Author

The refrigerator light goes on...

The flavor and moisture of the vegetables is what makes this salad so great. Just a little bit of very high quality olive oil is all you need sometimes to hold things together.

Peeling Tomatoes

The easiest way to peel a tomato is to blanch it.

Place about 2 quarts of water in a medium stock-pot and heat it to a shiver (see Poaching). When the water is hot, put tomatoes in at about 15 second intervals. Let the tomatoes rest in the water for about one minute each and then transfer to a pot of cold water. After chilling for about a minute, place them on a towel to dry. The skins will peel off easily.

Couscous Salad - Coumadin-Safe Version

Servings = 4 | Serving size =about 1 1/2 cups

Cooking Time = 45 Minutes

This recipe can be multiplied by 2, 3, 4.

Keeps well for about 48 hours.

1 cup	water
1/4 tsp	salt
1 cup	couscous
1/2	red bell pepper (seeded and diced)
1/2	yellow bell pepper (seeded and diced)
1/2	green bell pepper (seeded and diced)
1/2 lb	tomatoes (peeled, seeded and diced)
1 small	cucumber (peeled, seeded and sliced)
1/4 cup	dried currants
1 clove	garlic (minced)
1	green onion (minced)
2 Tbsp	fresh basil (chopped fine)
1 Tbsp	olive oil
1 Tbsp	fresh lemon juice
1/4 tsp	salt

Place water and salt in a medium sized pan over high heat and bring to a boil. Remove from the heat and add couscous, stirring once. Cover and let stand for five minutes.

As the couscous is cooking, place the peppers, tomatoes, cucumbers, currents, garlic, green onion, parsley, basil, olive oil, lemon juice and salt in a large mixing bowl.

After the couscous has stood for five minutes, remove the top and fluff with a fork. Add to the vegetables and toss to coat well.

Chill at least 2 hours before serving.