Yields
2 servings
A quick, tasty, and colourful salad that’s great for picnics, BBQs, or camping. Recipe from Chef in your Backpack: Gourmet Cooking in the Great Outdoors, courtesy of Arsenal Pulp Press.
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ingredients
½
cup couscous
1
cup boiling water
½
cup dried cranberries
½
cup roasted peanuts
¾
cup green bell pepper, chopped
2
Tbsp parsley, chopped
2
Tbsp lime juice
4
Tbsp honey
1
tsp sesame oil
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directions
Step 1
In a bowl, pour boiling water over the couscous, cover and let stand until all the water has been absorbed.
Step 2
In a large bowl, combine the softened couscous, cranberries, peanuts, bell peppers, and parsley.
Step 3
In a small bowl, combine the lime, honey, and oil and mix well. Pour over couscous mixture.
Step 4
Store in a plastic container. Serve on its own or as an accompaniment.