Couscous Salad With Cherry Tomatoes And Bell Peppe... |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is very good and very impressive. Enjoy Ingredients:
2 cups water |
1/4 cup extra virgin olive oil plus 1 teaspoon extra virgin olive oil |
1 teaspoon salt |
2 cups instant couscous |
1-1/2 roasted red bell peppers peeled seeded and coarsely chopped |
1-1/2 cups mixed red and yellow cherry tomatoes stemmed and halved lengthwise |
1/4 cup chopped fresh mint plus some whole sprigs for garnish |
1/4 cup fresh orange juice |
1 tablespoon grated orange zest |
3 tablespoons red wine vinegar |
Directions:
1. In a saucepan over high heat combine water, 1 teaspoon olive oil and 1/2 teaspoon of the salt.
2. Bring to a boil then pour in the couscous stirring constantly then remove from the heat.
3. Cover and let stand 15 minutes.
4. Transfer couscous to a large serving bowl.
5. Using a fork fluff the couscous grains to separate them.
6. Add bell peppers, tomatoes, mint, juice, zest, 1/4 cup olive oil, vinegar and remaining salt.
7. Mix gently but well.
8. Cover and refrigerate at least 1 hour or up to 12 hours before serving.
9. Garnish with mint sprigs and serve the salad chilled or at room temperature.
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