Red Pepper & Tomato Couscous
Kate Parham
So delicious and healthy!
ingredients
- Dressing:
- 3 T olive oil
- 1/4 C lemon juice
- 1/2 t .salt
- 1/8 t. pepper
- 1/2 t. Dijon mustard
- Salad:
- 2 large red bell peppers
- 3 C water
- 1 1/2 C couscous (10 oz. box)
- 1 small unpeeled cucumber, chopped
- 1/2 medium Vidalia onion, chopped
- 3/4 C chopped fresh basil
- 1/4 C chopped fresh parsley
- 1 large tomato chopped
- 1/4 to 1/2 C crumbled Feta cheese, optional
directions
- 1
Dressing:
- 2
Combine the olive oil, lemon juice, salt, pepper and Dijon mustard in a jar with a tight fitting lid, shaking until blended.
- 3
Salad:
- 4
1. Roast the peppers over a gas flame or grill or broil until charred on all sides.
- 5
2. Place the peppers in a sealable plastic bag; seal tightly. Place in freezer for 15 minutes; remove from freezer. Let stand until completely cool. Peel and seed the red peppers; chop into 1/2" pieces.
- 6
2. Bring the water to a boil in a saucepan; remove from heat. Stir in the couscous. Let stand, covered, for 5 -10 minutes or until the water is absorbed.
- 7
3. Combine the couscous, red peppers, cucumber, onion, basil, parsley and tomato in a bowl; mix well.
- 8
4. Add the dressing and cheese, tossing to coat. Chill covered for 1 to 12 hours.
Source: Kate
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