A colorful, light salad where couscous, steeped in hot water, meets red and yellow peppers, tomatoes, and a lemony olive oil dressing. This beloved grain of Moroccan cuisine is ideal for practical lunch tables prepared with few ingredients.
Put the couscous in a large bowl, pour in enough boiling water to fully cover it, cover the bowl and let it steep for 10 minutes.
Rub the steeped couscous between your fingertips to separate the grains.
Dice the red and yellow bell peppers and the tomato into cubes and add them to the couscous along with the mint.
Add the olive oil, lemon juice and salt and mix well; serve at room temperature or chilled.
Important: The hot water you pour over the couscous should just cover the grains; too much water leaves it mushy, too little leaves dry, hard grains. If you fluff the couscous with your fingertips instead of a fork, the grains separate from each other.
If you add a few drops of olive oil to the water while steeping the couscous, the grains separate easily without sticking together once cooked.
Admin DadaGastro · verified in test kitchenTereyağı yerine zeytinyağı kullandım, yine de güzel oldu.
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