Recipe for couscous salad
A delicious salad with a Middle Eastern touch!
Couscous, grilled bell peppers, feta, and flat-leaf parsley are basically the ingredients in this salad. They all pack a lot of flavor, making the salad ideal to serve as a side dish for fish, poultry, and light meats.
Ingredients
- 14 gram Oil neutral in flavor
- 70 gram Couscous
- 200 gram Chicken Stock
- 1 pcs. Red bell pepper
- 25 gram Feta crumbled
- 0.5 bunch Broad leaf parsley chopped
Instructions
Couscous:
- Rinse the couscous in a sieve and put it in a bowl.
- Add oil and boiling chicken stock and stir.
- Allow the mixture to sit for about 10 minutes. What I did was I ran a fork through the mixture every other minute to prevent the couscous from sticking together.
- While the couscous is sitting, you can prepare the bell pepper.
- Place the couscous in the fridge.
Filling:
- Place the bell pepper on a pan and char it with a blowtorch until the skin is completely black.
- This could also be done using the pan, but it just takes too long when you are as impatient as I am.
- Remove the skin, and cut the bell pepper into small cubes.
- After about 10 minutes in the refrigerator, mix the couscous and bell pepper together with chopped parsley and crumbled feta.
