Couscous with summer vegetables
26/11/2012
Serves 4
Couscous softened in tomato juice rather than boiling water takes on a beautiful orange colour in this fresh, light salad.
Ingredients
| 1 cup | Couscous |
| 1 cup | Tomato juice |
| ¼ cup | Olive oil |
| 1 | Lemon, juice only |
| 1 clove | Garlic, finely chopped |
| ½ cup | Raisins, soaked in a little warm water for 10 minutes |
| 2 | Large ripe tomatoes, cored and diced |
| 1 | Cucumber, small, diced (I used a lebanese cucumber) |
| 1 | Red pepper, seeds removed and cut into small dice |
| 1 | Yellow pepper, seeds removed and cut into small dice |
| ½ cup | Fresh parsley, chopped |
| ½ cup | Mint leaves, chopped |
Directions
- Place the couscous in a bowl. Bring the tomato juice to the boil in a small saucepan then pour over the couscous.
- Cover the bowl with a clean tea towel and leave to stand for about 5 minutes or until the tomato juice has been absorbed by the couscous. Toss with a fork to loosen.
- In a small bowl whisk together the olive oil, lemon juice and garlic. Season with salt and freshly ground black pepper.
- Drain the raisins (discarding the liquid) and add them to the couscous with the vegetables and herbs.
- Moisten the couscous salad with the olive oil and lemon dressing and place in a serving bowl.
- Serve the salad with cooked lamb chops, making sure the bones are well trimmed so they can easily be eaten with fingers.
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