Sunday, 31 January 2016
Cous cous with capers as a cold salad
250g of fine cous cous
2 large tomatoes chopped in cubes
Half a cucumber diced
Half a red onion, diced
A handful of parsley, washed and chopped
A handful of mint, washed and chopped
Roughly 15 capers or caperberries
Juice of a whole lemon
A drizzle of extra virgin olive oil
Salt and pepper to taste
Put the cous cous in a pyrex bowl and pour on 300 mls of boiling water or a light stock. Leave for 10 minutes then fluff up with a fork.
Meanwhile prepare the other ingredients and place in a pretty serving bowl. When the cous cous has cooled down, add to the bowl and stir thoroughly.
Great as a side salad with grilled or fried chicken pieces.