Vegetarian Couscous With Lemon, Peppers and Olives
Looking for an easy couscous recipe? Try this quick and vegan couscous made with lemon, peppers and olives: the perfect main course for a vegetarian meal
25 October, 2012
1 HR 30 MIN
2 each, finely chopped
2 each, deseeded and chopped
125 g, pitted
4 each, preserved, roughly chopped
2 tbsp, fresh and chopped
Cook the couscous according to packet instructions, fluff with a fork and keep warm.
Heat the oil and cook the garlic and shallots until translucent. Add the chopped lemon, red pepper and olives and stir briefly. Transfer to a bowl and mix with the lemon juice.
Season well with salt and pepper, mix in the chopped coriander and carefully stir in the couscous. Leave to stand for at least 1 hour before serving.