COUSCOUS SALAD

Couscous Salad

Vinaigrette

2 lemons, zest and juice
1 tbsp Dijon mustard
2/3 cup olive oil
¼ cup wine vinegar

Salad

1 red bell pepper
1 green bell pepper
½ red onion
1 cup couscous uncooked

To make Vinaigrette: Whisk together lemon zest and Dijon. Slowly pour in olive oil, lemon juice and vinegar. Add chopped herbs, cover and refrigerate.

To make Salad: Bring a pot of water to a boil, add salt and return to boil. Place couscous in a bowl and pour over the boiling water, enough to cover about 1 inch. Let stand until couscous is tender, but not mushy, 4 – 5 minutes. Drain well and spread on a baking sheet to cool. Do not rinse with water.

Cut peppers and onion into thick slices. Rub with olive oil, grill until they are well marked and start to soften. Cut coarsely and add to couscous.

Just before serving, add vinaigrette to the salad, mix well. Season with salt and pepper to taste.

Tips: Use mild flavored herbs such as basil, parsley, chives and tarragon. Make this salad a full meal by topping with grilled chicken or shrimp which have been salted and tossed in garlic beforehand.