Couscous Salad
Servings
4Serving size
about 1 1/2 cupsThis recipe can be multiplied and keeps well for about 48 hours.
Ingredients
| 1 cup Water |
| 1/2 tsp. Salt (divided) |
| 1 cup Couscous, dry (or gluten free) |
| 1/2 medium Red bell peppers (seeded and diced) |
| 1/2 medium Yellow bell peppers (seeded and diced) |
| 1/2 Medium Green bell peppers (seeded and diced) |
| 8 ounce Grape or cherry tomatoes (sliced in half lengthwise) |
| 1 cucumber (8-1/4 inch) Cucumber (seeded and diced) |
| 1/4 cup Dried currants |
| 1 clove Garlic, raw (minced) |
| 1 large Green onions (minced) |
| 2 Tbsp Fresh basil (chiffonade) |
| 1 Tbsp. Olive oil |
| 1/2 lemon yields Lemon juice |
Instructions
Remove from the heat and add couscous, stirring once.
Cover and let stand for five minutes.
As the couscous is cooking, place the peppers, tomatoes, cucumbers, currants, garlic, green onion, basil, olive oil, lemon juice and remaining 1/4 teaspoon salt in a large mixing bowl.
After the couscous has stood for five minutes, remove the top and fluff with a fork.
Add to the vegetables and fold together to coat well.
Chill at least 2 hours before serving.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
The texture, flavor and moisture of the vegetables is what makes this salad so great. There is a slight crunch to the salad with all of the diced veggies and they combine together with the olive oil to to make a sweet dressing.
Just a little bit of very high quality olive oil is all you need sometimes to hold things together. This is the place where you want to use your best quality olive oil as the flavor will really come through.
All of these terrific flavors are complemented perfectly by the dried currants and fresh basil.