couscous salad

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Cooking receipe to make couscous salad under category General Recipes. You may find some video clips related to this receipe below.

couscous salad

jamie oliver

naked chef

255g couscous

olive oil and lemon juice dressing (qv olive oil and lemon juice dressing) 2

285ml cold water

2 red peppers

2 small shallots or 1 red onion finely chopped

1/4 clove garlic finely chopped

1 medium fresh chilli deseeded and chopped

2 tomatoes deseeded and diced

juice of 1 lemon

1 teaspoon red wine vinegar

2 handfuls of fresh herbs (basil coriander or flat leaf parsley)

1 tablespoon olive oil

salt and freshly ground black pepper

Put the couscous in a bowl and toss with the olive oil and lemon juice dressing.

Add the water stir and leave to stand for 15 minutes or so for the dressing to be absorbed.

Meanwhile grill the peppers whole turning at intervals until blackened alt over.

Place in a bowl (still hot) cover with cling film and leave to steam then peel deseed and chop finely. (This might sound like a bit of a fuss but you can do it while the couscous marinates.)

Put the peppers in a bowl and add the shallots garlic chilli tomatoes lemon juice vinegar and herbs.

Drizzle with olive oil season to taste and stir.

Leave for 15 minutes then incorporate with the couscous.

Uncooked but marinated in a salad dressing couscous has a little more bite and texture than when boiled or steamed. Serve this as a main course salad or with pitta bread and grilled chicken. It keeps well in the fridge until the next day or so. The herbs are very important but you can really do your own thing with the other ingredients (experiment!).

Serves 4

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