Couscous Salad with Mixed Bell Peppers, Fresh Mint 
and Virgin Olive Oil

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(Recipe for 4 servings)

150g Couscous

1/2 Lemon

2 Tbsp Extra Virgin Olive oil

1/2 Red Onion (cut into fine dice)

1/2 Red Bell Pepper (cut into fine dice)

1/2 Yellow Bell Pepper (cut into fine dice)

1/4 Cucumber (cut into fine dice)

2 Tbsp Italian Parsley (Chopped)

2 Tbsp Fresh Mint (Chopped)

Salt and Black Pepper (to taste)

Boiling Hot Water 150 cc   


Put the couscous in a large bowl. pour the boiling water over the couscous and immediately cover the bowl with cling film. meanwhile prepare all the other ingredients. Leave the couscous to soften for 10 minutes, then  with a fork stir the couscous to separate the granules. allow the couscous to cool to room temperature and then add all the remaining ingredients. refrigerate until ready to use. 

      How to serve.

Serve  with a variety of your favorite salads. Goes well with spicy chicken or BBQ fish. Could also be a excellent component to add to a mezze.

BBQ Top Tips

Prepare the day before but add the herbs and lemon juice just before you serve.