Israeli Couscous Salad

Ingredients

• 1 cup of couscous
• 1 red pepper
• 1 yellow pepper
• 1 medium size red onion cut into wedges
• 2 courgettes – sliced (1mm thickness)
• 1 punnet cherry tomatoes
• handful basil leaves
• half handful of Italian parsley
• juice of one lemon
• quarter cup of olive oil
• salt and pepper
• 1 bulb of black garlic - optional

Method

Char peppers over open flame to blacken, put into a stainless steel bowl and cover with glad wrap for 15 minutes to steam, peel and deseed – roughly chop.  Keep any juice.

Toss courgettes and onions in a little olive oil, throw on the bbq and cook until slightly caramelised.

Pour 2 tablespoons of olive oil into a pot, heat, add couscous and toast in the oil (similar to making risotto).  Slowly add boiling water as the couscous absorbs the water – keep tasting the couscous until it is ready.  It is ready when it has increased in size by roughly two thirds.

Put the couscous into a nice serving bowl, add peppers, courgettes, red onion, basil and parsley (roughly torn).  Rip the cherry tomatoes apart by hand so the juice and flesh goes into the salad.  Add the cloves of black garlic.  Add olive oil, lemon juice and salt and black pepper to taste.  Toss, taste and re-season if necessary.

Easy to make and absolutely delicious.