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Categories:
water instant couscous salt red bell pepper Serrano chili peppers tomatoes carrots scallions garlic fresh basil fresh cilantro mint white wine vinegar virgin olive oil salt goat cheese
Viewed: 53 - Published at: 7 years agoIngredients
- 1 cup water
- 1 cup instant couscous
- 1 teaspoon salt
- 1 large red bell pepper, seeded and finely diced
- 2 serrano chili peppers, seeded and minced
- 1 large ripe tomatoes, seeded and chopped
- 2 large carrots, coarsely shredded
- 6 scallions, including green tops,minced
- 2 cloves garlic, mashed
- 2 tablespoons chopped fresh basil
- 13 cup chopped fresh cilantro
- 13 cup chopped of fresh mint
- 2 tablespoons white wine vinegar
- 13 cup virgin olive oil
- salt & freshly ground black pepper
- 3 ounces fresh goat cheese, crumbled
Method
- In a 2-quart saucepan, bring the water to a boil.
- Add the couscous and salt and stir well.
- Remove from the heat, cover, and let stand until the liquid is absorbed, about 5 minutes.
- Using a fork, fluff up the couscous until there are no lumps.
- Transfer to a large bowl.
- Add the bell pepper, chilies, tomato, carrots, scallions, garlic, basil, cilantro, mint, vinegar, and oil to the warm couscous and mix well with a fork to separate the grains.
- Add the salt and fresh pepper, cover, and chill for 10 minutes.
- Sprinkle with the cheese just before serving.
