Couscous salad

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Recipe by Damaris Beems Course: SaladsCuisine: Moroccan, Mediterranean
Servings

10

Preparation

1

hour 
Cooking time

25

minutes
Total time

1

hour 

25

minutes

Red peppers under the grill is optional in this recipe, but frankly it’s not… It is the difference between an unforgettable couscous salad and an ‘okay’ salad. Just take the time to grill those red peppers. You will get rewarded in many ways.

Ingredients

  • 4 ripe tomatoes

  • 3 red peppers

  • 1 red onion

  • 1 shallot

  • 1 clove garlic

  • 1 bouquet coriander, mint, basil and flat parsley

  • 50 ml red wine vinegar

  • 50 ml olive oil

  • salt and pepper

  • 3 lemons

  • 250 gram couscous

  • 300 ml water

Preparation

  • Place the red bell peppers under the grill on a large platter. Put the grill on high heat and grill the peppers in an hour. Later you peel them, cut them and enjoy a fantastic sweet taste in your salad. Turn the peppers every 15 minutes in order for them to get grilled on all sides. They are down when the skin is all wrinkled and even turning black. Take them out of the oven after an hour and put them together in a plastic bag, close it well. You are creating a mini sauna for them which allows the skin to come off easier. After 15 minutes you can take them out one by one. Take off the crown, take out the seeds and take off the skin with your finger and a small knife. Then cut them in dices.
  • In the meantime you soak the couscous in 300 ml cold water, where you have added the lemon juice and the olive oil, plus some salt and pepper. It takes around 15 minutes for the couscous to take in all the moist.
  • For the salad you cut the tomatoes into small pieces. You cut the onion and the shallot as well and the clove garlic. Add the red chili pepper that you cut into small pieces (take out the seeds if you do not want your salad to be too spicy). Now add your red peppers.
    Cut all the leaves of the herbs and add them as well. Not your kitchen smells delicious right? Add for the dressing the lemon juice, the red wine vinegar, the salt and peper and the olive oil. Mix well and let the flavors play together preferably a few hours.
  • If you leave the salad in the fridge, take it out at least an hour before serving. Cold salads have less taste.

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