This recipe includes raw veggies, but the couscous is cooked!
I hope you enjoy, I sure loved my lunch!
This recipe brings back all the good memories of summer while being able to find all the ingredients still in this fall season.
Yellow Pepper & Tomato Israeli Couscous:
-1/2 Cup Israeli Couscous
-One large Tomato
-One large Yellow Pepper
-One tablespoon Balsamic vinegar
-1/2 Teaspoon French Mustard of Dijon
Boil the couscous grain in 2 cups of water for 7 minutes, until al dente to perfection!
Finely chop the veggies. Once the grain had cooked strain in cold water, to prevent it from continuing to cook. Once the grain is cooled add to a large serving bowl, with the veggies, the vinegar and the mustard.
Enjoy the last flavors of summer, while you can still keep local fresh tomatoes! Have a great monday everyone!