Salads
A light, colorful salad of couscous steeped in hot water, tossed with red and yellow bell peppers, tomato, and a lemon and olive oil dressing. This popular Moroccan staple makes a convenient lunch with just a few ingredients.
Place the couscous in a large bowl and pour over enough boiling water to cover it. Cover the bowl and let it stand for 10 minutes.
Rub the steeped couscous gently between your fingertips to separate the grains.
Dice the red and yellow bell peppers and tomato, then add them to the couscous with the mint.
Add the olive oil, lemon juice, and salt and mix well. Serve at room temperature or chilled.
Important: Add only enough hot water to just cover the couscous. Too much water will make it mushy, while too little will leave it dry and firm. Separate the grains with your fingertips rather than a fork.
Tereyağı yerine zeytinyağı kullandım, yine de güzel oldu.
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