That’s a really great summer classic to serve as a side for a barbecue, but I also find it extremely handy to make on Sunday night to take to work for lunch during the week. It can lasts the whole week in the fridge, in fact the longer it stays the tastier it gets! I just tend to use it as a healthy & nutritious base and just add a different meat to keep it exciting - so for example complement it with diced ham & egg on Monday and then shredded Chicken on Tuesday…You colleagues will definitely ask you where you got your lunch from!
Ingredients (4-6 people)
- 200g couscous
- 1 stock cube
- 1 lemon
- 2 tbs olive oil
- 1/2 small bunch of mint, finely chopped
- 1/2 red onion, finely sliced
- 1 small red chili, seeds removed, finely chopped
- 1 Lebanese cucumber, seeds removed, finely diced
- 1 yellow capsicum, seeds removed, finely diced
- 1 Green Capsicum seeds removed, finely diced
- 10 small cherry tomatoes, seeds removed, finely diced
- Feshly ground Salt & Pepper
1. In a non stick saucepan over high heat, combine 200ml of water, the stock cube and the 1 tsp. olive oil and 1/2 tsp and bring to a boil. Pour in the couscous, stirring constantly, then remove from the heat. Cover and let stand for 10 minutes. Transfer the couscous to a bowl, fluff it up with a fork to separate the grains, add the juice of 1/2 of the lemon juice, another tsp olive olive oil and chopped chili and mix into the couscous.
2. Add the finely chopped peppers, tomatoes, cucumber, chopped mint, chopped onion. Mix gently but well. Season to taste with salt and pepper. Cover and refrigerate for at least 1 hour or up to 12 hours before serving to allow the flavors to blend.
Garnish with mint and serve the salad chilled or at room temperature.
Here you go. It’s dead easy, much cheaper than buying lunch everyday, healthier and tastier too! What more can you ask for?