– served with couscous & lettuce
Preparation: 10 minutes
Cooking: 10 minutes
Serves: 4 or more
1 ½ cups (375ml) couscous
3 cups boiling water (750ml)
50ml olive oil (you can use less or more as you like)
250g Brown mushrooms (braai mushrooms) cut into quartered
1 medium capsicum diced (2.5cmx2.5cm)
1 small red onion roughly chopped
¼ – ½ tsp salt
Generous Knob butter (optional)
1tsp (5ml) finely chopped garlic
1- 2 dry red chilli roughly crushed
20 – 24 cocktail tomatoes (use more if you like)
1tsp (5ml) garam masala
90g speciality baby leaf lettuce or any lettuce of your choice
8-10 black olives or anyone of your choice
1 disk feta cheese
Freshly sliced onion (optional)
Squeeze of lemon
Let’s get this salad going J
• Place couscous in a nice big bowl. Add boiling. Give it a quick stir with fork then cover with a lid or cling wrap and set aside until water is fully absorbed
• Clean mushrooms by wiping them with a kitchen towel to remove any grit. Cut in 4’s
• Heat oil in a saucepan – toss in mushroom, capsicum, onion – season with salt. Sauté for two minutes than add butter, garlic and chilli – Cook for another 2-3 minutes (you may cook it for longer if you prefer)
• Add tomatoes and garam masala – cook just until it starts to melt but still holds in shape – cook for just about a minute or two.
• Once done assemble salad by
o Laying down a bed of lettuce
o Followed by a generous serving of couscous
o Divide cooked ingredients into four portions then scatter over couscous and lettuce.
o Add olives, onion and crumble feta cheese
o Squeeze a piece of lemon over salad and serve …#nomnom
Handy hint 😉 to add extra flavour to couscous you may add some vegetable stock to boiling water before mixing it into the couscous.
• You may reduce the oil and omit butter and add salad dressing of your choice.