|Mediterranean Couscous Salad|
1 cup instant couscous
1 cup boiling water
3 tbsp extra virgin olive oil
1 clove garlic, peeled and finely chopped
1 cup small zucchini cubes
1 cup finely sliced green pepper / capsicum
1 cup finely sliced carrots
1 medium sized onion finely sliced
1 cucumber chopped into small cubes
3 tbsp finely chopped fresh parsley
3 tbsp finely chopped fresh mint leaves
1 tbsp vinegar
Salt and pepper
Put the couscous in a heat proof bowl, pour the boiling water over it, stir with a fork and cover the bowl with plastic wrap. Set the bowl aside until needed – the couscous must be left for a minimum of 5 minutes.
Heat the 3 tbsp of extra virgin olive oil in a heavy sauté pan over medium-high heat. When hot add the onions, carrots, green pepper and zucchini and season with salt and pepper. Saute for several minutes or until the vegetables are starting to become tender. Add the garlic and sauté for another 30 seconds. Remove the vegetables from the pan to a baking sheet and spread out to cool quickly.
Uncover the couscous and dump it into a large bowl. Using a fork, break the couscous grains up. Add the vegetables, cucumber and herbs and toss.
Pour the vinegar on top of the couscous. Toss the salad with the dressing and season to taste prior to serving.
The salad is best served just after it is made, ingredients can be prepared in advance but the salad should be assembled at the last minute.