This recipe is a great salad for a barbecue and works especially well with grilled meats. You could even use roasted vegetables if you wish.
800 ml vegetable stock
400 g couscous
50 g sultanas
50 g currants
½ bunch mint
2 tbsp white wine vinegar
2 tbsp lemon juice
3 tbsp olive oil
50 g dried tomatoes, in oil, roughly chopped
1 red capsicum, washed, halved, deseeded and chopped
1 green capsicum, washed, halved, deseeded and chopped
1 onion, chopped
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time: 10 minutes
Pour 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 a dressing, whisk together the vinegar, lemon juice and oil in a bowl. Season with salt and pepper. Add to the dried tomato, capsicum and onion, and toss to combine.
Mix in the couscous, add the mint and serve.