Couscous with mint oil, peach, green pepper and corn nuts
400 g (15 oz) couscous
400 ml (13½ US fl oz) water
2 green peppers
1 small packet of corn nuts
Borges extra virgin olive oil
For the mint oil
1 sprig of fresh mint
150 ml (5 US fl oz) olive oil
Step by StepHeat 400 ml of water. When it comes to the boil, grasp the stem ends of the mint sprigs and immerse the leafy ends completely in the boiling water for a few seconds. Remove from the water and immediately cool.
Pour the couscous into a bowl and add the salt and a good dash of extra virgin olive oil. Add the hot water used to blanch the mint and leave for 5–7 minutes. Fluff up the grains of couscous with a fork.
Wash the green peppers and cut into small pieces. Wash the peaches, peel and cut into small pieces.
Dry the mint leaves thoroughly and blend together with the extra virgin olive oil.
Mix the couscous with the corn nuts, peach and chopped pepper. Dress with the mint oil.
Nutritional Tips- Couscous is a staple ingredient in the North African diet and is often eaten on a daily basis, similar in importance to bread in Europe.
- Here we have made a tabbouleh, a couscous salad. Tabbouleh can be dressed with any vinaigrette or herbs and incorporate any vegetables that might be used in a salad.
- Only add the corn nuts just before serving, or else they will go soft.
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