By David Rocco’s Dolce Vita
– 2 cups cous cous (470ml)
– 1/2 cup extra virgin olive oil (120ml)
– 1 red onion, chopped
– 1 red pepper, chopped
– 1 yellow pepper, chopped
– 10 cherry tomatoes, quartered
– 2 cups canned plum tomatoes with juices, chopped (470ml)
– Juice of one fresh lemon
– Bunch of basil leaves, torn
– Salt and pepper to season
Place olive oil, lemon juice and plum tomatoes in a large mixing bowl. Add couscous and mix thoroughly.
Since there is no cooking involved, it is essential that there’s an excessive amount of liquid in the bowl. The liquids will act as a ‘cooking agent’ for the cous cous. The cous cous will absorb all the liquids, puff up and become very flavourful.
Add red onions, red and yellow peppers, cherry tomatoes and fresh torn basil to the bowl. Mix well. Let sit in the refrigerator for a few hours for all the flavours to amalgamate.
Yield: 4 servings
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