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Saturday, 1 November 2014

Couscous & Bell Pepper Salad with Cucumber & Lettuce

       
            A simple and an easy salad of couscous, which is very much used in Mediterranean cuisine. I added some fried chana dal to give a crunchy effect to the salad. The mustard sauce also adds a zing to the end product. A light dinner to be relished to keep you satiated.





  • 1/2 cup couscous
  • 1 cup assorted Bell peppers, sliced
  • 1/2 cucumber, sliced
  • 4-5 lettuce leaves, shredded
  • 2 tbsp. fried chana dal (Bengal gram lentil)
  • salt to taste
  • 1/2 tsp. pepper powder
  • 1 tbsp. lemon juice
  • 1 tbsp. olive oil
  • 1 tbsp. mustard sauce

          Add 1/2 cup hot water to the couscous and cover it. Let it stand for 15 minutes. Then fluff it with a fork and combine with bell peppers, cucumber, lettuce and the fried chana dal.

          Before serving, add the salt, pepper powder, olive oil and lemon juice and toss well. Serve, garnished with mustard sauce.










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