Couscous Salad

Ingredients

2 Bell Peppers each- 1 green, 1 red (approx 1 lb total)

6 Garlic Cloves each, Peeled

1 Cucumber each medium size (around 1/2 lb)

1 Tomato each medium size (around 1/2 lb)

1 tablespoon Lemon Juice

1 teaspoon Tabasco

6 teaspoons Olive Oil

2 cups uncooked Couscous

1/2 Tea cup (optional)

1/2 cup chopped Fresh Mint (mint tea can also substituted)

Servings: 6

Directions

About the Tea: Any kind of tea can be used – such as herbal or fruit. (We used an orange ginger mint tea.) Chicken or vegetable stock can also be substituted, or simply use water. The liquid should be cool before using.

Roast the pepper as in the salsa recipe (see Condiments). Cool, prepare as in the salsa recipe, (the garlic should also be finely chopped) and set aside. Peel, seed, and small dice the cucumber. You should have about 1 cup. Dice the tomato into the same size cubes. Dice the peppers.

In a large bowl, combine all ingredients, including the fresh chopped mint. Toss thoroughly. Mix in your liquid of choice. Let sit at least 2 hours before eating so the couscous will become tender. (The couscous should not be cooked before putting it in the salad).