2 servings; 30 min oven time, 10 min preparation
Couscous gains more and more popularity nowadays and it’s not a coincidence. It’s not only versatile, but it’s also very easy to prepare. Choosing whole wheat couscous gives you even more nutritious benefits than pasta or rice and it will cost you fewer calories. This couscous salad is the perfect lunch on a go. You can take it to the office or use it as a side-dish.
- 200 g whole wheat (biological) couscous
- 250 ml water
- 2-3 red bell peppers
- 4 tbsp chopped mint
- 4 tbsp chopped cilantro
- 10 g roasted pine nuts
- 2 tbsp lemon juice
- 2 tbsp extra virgin olive oil
Preheat the oven to 250 degrees C/about 480 degrees F. Wash the bell peppers, cut them in half and remove the seeds. Put the bell peppers on an oven tray skin-side up and leave them in the preheated oven for about 30 min or until they get soft and dark. Leave the pieces in a bowl covered with plastic foil and let them cool. Then peel the skin. If they are roasted enough, the skin should come easily. Cut the pepper in small pieces.
Until the peppers are roasted, prepare the rest of the ingredients. Roast the pine nuts in a pan on high heat without any additional oil. Keep an eye on them, because they can burn very easily. When the pine nuts start to change their colour, remove them from the stove and let them cool on a piece of kitchen paper.
Put the couscous in a bowl and pour 250 ml of boiling water (the quantity water could differ per type of couscous, so ready the instructions on the package first). Leave it for 5 to 10 min to absorb the moisture. In the mean time, cut the mint and cilantro very fine and squeeze the juice of one lemon (about 2 tbsp). When the couscous is ready, add the chopped herbs, roasted peppers, lemon juice and olive oil. Season with salt and pepper. Taste and adjust the seasoning if necessary. Toss the roasted pine nuts on top. Enjoy your lunch!