| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Campanile |
4 |
servings |
INGREDIENTS
| 300 |
g |
Medium-grain couscous. |
| 50 |
g |
Raisins. |
| 500 |
g |
Ripe tomatoes. |
| 2 |
|
White onions. |
| 1 |
|
Cucumber |
| 2 |
|
Red peppers. |
| 2 |
|
Green peppers. |
|
|
Parsley |
| 1 |
bn |
Fresh mint. |
|
|
The juice of 2 lemons. |
| 4 |
tb |
Olive oil. |
| 1 |
ts |
Salt. |
| 1 |
|
Turn of the peppermill. |
INSTRUCTIONS
1 Pour the couscous into a large bowl, cover with water and leave to soak
for 20 minutes. Then pour the water away.
2 Boil the raisins in a small saucepan of water. Cook for 15 minutes so
that they swell.
3 Peel the tomatoes, and chop into small pieces, discarding the seeds. Peel
the cucumber and cut it and the peppers into small cubes; wash the onions
and chop finely. Choose the best leaves from the mint and chop them in the
mincer.
4 Put the couscous, tomatoes, onions, cucumber, raisins and mint together
in a large bowl, then add the peppers and the parsley. Pour in the oil and
the lemon juice. Season with the salt and one turn of the peppermill. Leave
in the refrigerator for at least 3 hours before serving.
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