COUSCOUS SALAD
700ml Vegetable stock
700ml Couscous
50g Raisins
50g Currents
50g Sun dried tomatoes in oil roughly chopped
1 Red pepper diced
1 Green pepper diced
1 Onion diced
2 Tbsp White wine vinegar
2 Tbsp Lemon juice
3 Tbsp Olive oil
Salt & Fresh ground black pepper
1/2 Small bunch fresh mint roughly chopped (Optional)
Bring the vegetable stock to the boil. Put the couscous, raisins & currents into a bowl. Pour the boiling stock into the bowl. Leave the couscous to stand for about 10 minutes, then fluff with a fork.
Put the diced peppers, tomatoes and onions in a serving bowl. Whisk together the vinegar, lemon juice and olive oil to make a dressing. Season with salt and pepper and pour it over the vegetables. Add the couscous and mint, toss to combine and serve.
Photo and Recipe: Cornelia Bosman Walkinshaw
