How to Prepare Award-winning Couscous & Bell Pepper Salad

Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a special dish, couscous & bell pepper salad. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Couscous is a North African dish made from tiny steamed balls of semolina flour. It is actually a type of pasta. Couscous (from the Berber word k'seksu ) is the staple product of North Africa and the national dish Couscous spread from this area, where it originated, to Libya, Mauritania, Egypt, and sub-Saharan. Couscous is made from semolina wheat and tastes nutty and sweet when cooked.

Couscous & Bell Pepper Salad is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. Couscous & Bell Pepper Salad is something which I’ve loved my whole life. They are nice and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have couscous & bell pepper salad using 10 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Couscous & Bell Pepper Salad:

1. Get 1/2 cup couscous
2. Get 1 cup assorted Bell peppers, sliced
3. Take 4-5 lettuce leaves, shredded
4. Make ready 1/2 cucumber, sliced
5. Make ready 2 tbsp. fried chana dal (Bengal gram lentil)
6. Make ready to taste salt
7. Take 1/2 tsp. pepper powder
8. Take 1 tbsp. lemon juice
9. Make ready 1 tbsp. olive oil
10. Take 1 tbsp. mustard sauce

The less refined grain is sold in. Couscous, a small type of pasta, is made from crushed and steamed durum wheat. North Africans use couscous the same way many cultures use rice. It is popular in Morocco, Algeria, Tunisia and Libya.

Steps to make Couscous & Bell Pepper Salad:

1. 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.
2. Before serving, add the salt, pepper powder, olive oil and lemon juice and toss well. Serve, garnished with mustard sauce.

North Africans use couscous the same way many cultures use rice. It is popular in Morocco, Algeria, Tunisia and Libya. Couscous makes for a quick, healthy side dish that becomes fluffy when cooked, but is chewy and firm in texture. It's great for a simple side, an easy salad, or even stuffed in vegetables. (UK) IPA(key): /ˈkʊs.kʊs/, /ˈkuːs.kuːs/. (US) IPA(key): /ˈkus.kus/. Moroccan couscous is the tiniest and most readily available version.

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