Couscous Salad with Cherry Tomatoes and Bell Peppers
From chefmeow 16 years ago
- 10 minutes to make
- Serves 4
This is very good and very impressive. Enjoy
Ingredients
- 2 cups water shopping list
- 1/4 cup extra virgin olive oil plus 1 teaspoon extra virgin olive oil shopping list
- 1 teaspoon salt shopping list
- 2 cups instant couscous shopping list
- 1-1/2 roasted red bell peppers peeled seeded and coarsely chopped shopping list
- 1-1/2 cups mixed red and yellow cherry tomatoes stemmed and halved lengthwise shopping list
- 1/4 cup chopped fresh mint plus some whole sprigs for garnish shopping list
- 1/4 cup fresh orange juice shopping list
- 1 tablespoon grated orange zest shopping list
- 3 tablespoons red wine vinegar shopping list
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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