Couscous salad recipe
- Cuisine: African
- Serves 4
Ingredients800ml vegetable stock
50g dried tomatoes, in oil, roughly chopped
1 red capsicum, washed, halved, deseeded
1 green capsicum, washed, halved, deseeded
1 onion, chopped
1/2 bunch mint
2 tbsp white wine vinegar
2 tbsp lemon juice
3 tbsp olive oil
PreparationPour the vegetable stock into a saucepan over high heat. Bring to the boil. Remove from heat and pour in the couscous, sultanas and currants. Leave to stand for about 10 minutes. Fluff the grains with a fork.
Roughly chop the mint.
To make the dressing, whisk together the vinegar, lemon juice and oil in a bowl. Season with salt and pepper. Add to the tomato, capsicum and onion, and toss to combine
Mix in the couscous and add the mint. Serve.
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