zesty cous cous salad

This recipe is best with:

 

Ingredients

  • 250g cous cous

  • zest and juice of 1 lemon

  • 400ml boiling water

  • 1 Tablespoon olive oil

  • 1 Tablespoon salted butter

  • 3 spring onions sliced thinly including some of green upper part of the spring onion

  • ¼ red bell pepper diced

  • ¼ green bell pepper diced

  • ¼ yellow bell pepper diced

  • ¼ teaspoon Cape Culinary Rolled Chives

  • 1/2 Tablespoon Cape Culinary Cous Cous seasoning

  • 6 Black olives pitted in slice thinly

  • 100g Feta Cheese

  • 1 packet fresh Rocket

  • 150g cocktail whole tomatoes

Preparation

  • Place 400ml water, lemon zest and juice and the Cous Cous seasoning in to a pan and bring the liquid to a boil.
  • Once water has started to boil add the cous cous to the water mixture and remove from the heat.
  • Add the butter and fluff up the cous cous with a fork adding the olive oil and salted butter cover the pan with a clean tea-towel. Leave to stand for 10 minutes, fluffing it up from time to time.
  • Once the cous cous has reached room temperature, add the diced mixed peppers, spring onion, chives, black olives, whole cocktail tomatoes and the  feta cheese and mixing in gently.
  • Line the bottom of a serving salad platter with the fresh rocket placing the cous cous on to the rocket, drizzle with olive oil and a squeeze of lemon or lime juice, serve when ready.

Serve with: Italian crusty breads and a glass of chilled white wine.