Couscous Salad with Peas and Mint Vinaigrette
This light but satisfying entree takes great advantage of summer's bounty -- plus it's simple to prepare and requires only a few minutes of cooking time.
Credit: Lifestyle Cooks
Servings: 4
Ingredients:
* 2 cups couscous
* 4 cups water
* 2 tablespoons olive oil
* 1/2 teaspoon salt
* 2 1/2 cups fresh or frozen peas (about 10 ounces)
* 1/4 cup red bell pepper, diced
* 1 ounce sesame oil
* 2 tablespoons soy sauce
* 4 tablespoons fresh mint leaves, minced
* 1/4 cup fresh parsley, chopped
* Salt, to taste
* Pepper, to taste
* Juice of 1 lemon or lime
* Toasted sesame seeds, for garnish
Directions:
In a covered saucepan, bring the couscous, water, olive oil and salt to a boil. When the mixture begins to boil, turn the heat to very low and watch carefully, as it only takes about 10 minutes for the couscous to cook.
When all the water has been absorbed, turn off the heat; add the peas and red peppers. Cover and let stand about 5 more minutes.
Stir the mixture. Spoon into a serving bowl and add the remaining ingredients.
Note: Crushed red pepper may be added to this recipe at any time for a more spicy effect.
