We like eating cous cous just as much as we like saying “cous cous” 🙂
It can be tossed with any mix of veggies or meat substitutes, but one of the first ones we’ve attempted is (no surprise here), a spicy, santa fe style salad. Peppers, corn and red onion give it a kick, and it’s a great contrast to the creamy texture of the cous cous.
1 1/2 cups cous cous, cooked
2 cups frozen corn
1 cup red onion, chopped
1 jalapeno pepper, chopped
3/4 cup green bell pepper, chopped
3/4 cup red bell pepper, chopped
2 cayenne peppers, chopped
salt & pepper to taste
2 tbsps olive oil for cooking
- Prepare cous cous as directed on package
- Cook vegetables in a saucepan in olive oil on medium heat for approximately 7 or 8 minutes, OR until peppers have begun to brown
- Remove from heat, mix together with the cous cous and enjoy!