INGREDIENTS
½ cup whole wheat couscous
½ cup boiling water
½
tsp .salt or to taste
2 tbsp. olive oil
1 tbsp. red wine vinegar
1 tbsp. lemon juice
1 tbsp. chopped parsley
1 tbsp. chopped cilantro or fresh basil leaves
¼ tsp. ground black pepper
1/3 cup diced sweet onions
1/3 cup diced roasted yellow peppers
1/3 cup diced roasted orange peppers
1/3 cup diced roasted green peppers
1/3 cup red peppers
1 cup cooked chick peas
½ cup diced cucumbers
1/3 cup diced mozzarella cheese
12 calamata olives
METHOD
Boil the water in a small pot.
Add couscous, mix well and cover. Let cool off.
Burn the skin peppers on top the stove. Put them in a plastic bag and
let it sweat for a few minutes. Peel them, remove the seeds and dice.
In a small bowl make a dressing by mixing the olive oil, vinegar, lemon
juice, parsley, cilantro and black pepper.
In another bowl mix cold couscous, sweet onions, roasted peppers, chick
peas, cucumbers, mozzarella cheese and dressing. Put couscous in a platter and
arrange calamata olives on top.
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