A fresh, cold pasta salad featuring pearl couscous, and bright citrusy flavors from the lime , red bell pepper and sumac. Think pico de gallo meats pasta. Works excellent as a snack or side dish.
Ingredients
1 cup Pearl couscous
1 medium tomato - diced (roma tomato preferred)
1/2 medium onion - diced
handful of cilantro - chopped
1/2 medium Red bell pepper - diced. (replace with something spicier like fresno or jalapeno if desired)
1/2 lime - juiced
2 Tsp of sumac
black pepper, oil, salt
Optional (add a fresh cheese like fresco, ricotta or feta)
Recipe
Prepare the couscous per instructions, usually boil, strain and run under cold water to remove any excess starch, and strain again. Aim for them to be a touch underdone as they'll be eaten as a salad and cold.
After the couscous has cooled, add a little olive oil and lime and blend into the couscous using a fork.
Mix in the other ingredients and serve or refrigerate and serve later.
If serving the next day, add a little lime and olive oil to brighten up the flavors.
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