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Couscous Salad

June 9th, 2006

Couscous Salad
  • 9 oz couscous
  • olive oil and lemon juice dressing (see below)
  • 1 cup cold water
  • 2 red bell peppers
  • 2 small shallots
  • 1 clove garlic
  • 1 serrano chili, seeded and chopped
  • 2 heirloom beefsteak tomatoes, seeded and diced
  • juice of 1 lemon
  • 1 teaspoon red wine vinegar
  • 1 handful of basil leaves, coarsely chopped
  • 1 tablespoon olive oil
  • salt and pepper

Put the couscous in a bowl and toss with the dressing. Add the water, stir, and leave to stand at least 15 minutes, or so the dressing is absorbed. Meanwhile, roast the bell peppers until fully blackened. Place in a paper bag and let steam for 15 minutes. Peel seed and chop coarsely.

Put the peppers in a bowl and add the shallots, garlic, chili, tomatoes, lemon juice, vinegar and herbs. Drizzle with olive oil, season to taste, and stir. Leave for 15 minutes and then incorporate into the couscous.


  • 2 tablespoons lemon juice
  • 5 tablespoons of your best olive oil
  • 1 level teaspoon salt
  • 1 level teaspoon fresh ground pepper

Combine all ingredients.

Entry Filed under: Grains,Pasta and Risotto,Salads and Dressings,Side Dishes,Vegetarian

1 Comment Add your own

  • 1. TedSki  |  June 9th, 2006 at 3:34 pm

    Don’t be afraid to use good quality jarred roasted peppers. They would work great in this dish and would make it a complete no-cook meal. Enjoy!

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