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Home Low Fat Moroccan Stovetop Soup

Couscous Salad with Cherry Tomatoes and Bell Peppers Recipe

Ingredients

How to make it

  • In a saucepan over high heat combine water, 1 teaspoon olive oil and 1/2 teaspoon of the salt.
  • Bring to a boil then pour in the couscous stirring constantly then remove from the heat.
  • Cover and let stand 15 minutes.
  • Transfer couscous to a large serving bowl.
  • Using a fork fluff the couscous grains to separate them.
  • Add bell peppers, tomatoes, mint, juice, zest, 1/4 cup olive oil, vinegar and remaining salt.
  • Mix gently but well.
  • Cover and refrigerate at least 1 hour or up to 12 hours before serving.
  • Garnish with mint sprigs and serve the salad chilled or at room temperature.

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The Cook

chefmeow Garland, TX

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