Recipe: Eating on a Dime Couscous & Bell Pepper Salad
Recipe: Eating on a Dime Couscous & Bell Pepper Salad Delicious, fresh and tasty.
Couscous & Bell Pepper Salad. Vegetables, garbanzos, raisins and couscous in a lovely Moroccan broth taste delicious inside butter and brown sugar-brushed acorn squash. You can experiment with different vegetables, or add diced chicken. As I mentioned, couscous is a gluten-containing pasta, so anyone with celiac disease or a gluten sensitivity should steer clear.
Pearl millet and sorghum, especially in the Sahel, and other cereals can be cooked in a similar way and the resulting dishes are also sometimes.
When looking for a weeknight meal, opt for couscous, a quick-cooking grain.
Choose any one of these delicious couscous recipes for a light and dynamic meal.
You can have Couscous & Bell Pepper Salad using 10 ingredients and 2 steps. Here is how you achieve it.
Ingredients of Couscous & Bell Pepper Salad
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You need 1/2 cup of couscous.
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Prepare 1 cup of assorted Bell peppers, sliced.
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It’s 4-5 of lettuce leaves, shredded.
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You need 1/2 of cucumber, sliced.
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It’s 2 tbsp. of fried chana dal (Bengal gram lentil).
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Prepare to taste of salt.
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Prepare 1/2 tsp. of pepper powder.
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Prepare 1 tbsp. of lemon juice.
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You need 1 tbsp. of olive oil.
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You need 1 tbsp. of mustard sauce.
Couscous (or 'cuscuz' in Northeast Brazil) is a breakfast main dish eaten with some sort of protein such as butter, cheese, fried eggs or jerked beef in its salty version, or coconut and coconut milk in its sweet version.
It's a strong breakfast made to keep farmers and workers full until lunchtime.
Couscous is a North African staple sold in refined and whole-wheat varieties.
The tiny balls of pasta can provide fiber, protein, vitamins, and minerals.
Couscous & Bell Pepper Salad step by step
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Add 1/2 cup hot water to the couscous and cover it. Let it stand for 15 minutes. Then fluff it with a fork and combine with bell peppers, cucumber, lettuce and the fried chana dal..
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Before serving, add the salt, pepper powder, olive oil and lemon juice and toss well. Serve, garnished with mustard sauce..
Take room temperature couscous and spread it out on a baking sheet in an even layer—this will prevent clumping from occurring while it freezes.
Slip the sheet into the freezer and once the couscous has frozen, transfer it to a zip-close freezer bag or another sealed container.
Couscous is amazingly easy to cook.
Couscous is made from semolina wheat and tastes nutty and sweet when cooked.
The couscous that most of us pick up at the local grocery store is actually instant couscous, which is couscous that has already been steamed and dried for us.
