I saw Jamie Oliver make this salad on one of his episodes almost ten years ago and I just knew I would be making it for years to come. It is a wonderful infusion of flavors, and a perfect accompaniment to a barbecue, and equally as good on its own. A definite keeper that will not disappoint.
I also got the book, just because I have no resistance to the temptation of buying a book…
For the salad:
300 ml cold water
4 red (or multicolored) capsicums
4-5 spring onions
For the dressing:
90 ml olive oil
30 ml vinegar
salt & pepper
Put the couscous in a bowl.
Pour the water over the couscous, stand 5 minutes.
Slice the courgettes lengthwise, char on a grill, chop.
Char the capsicums on a grill or in a maximum heat oven until blackened, cover in a tupperware 10 minutes, peel, chop.
Chop the basil and coriander.
Add the vegetables and herbs to the couscous.
Mix the olive oil, vinegar, salt and pepper; add to salad and toss until coated.
Best to let stand at least half an hour before consumption to allow the flavors to develop and mingle.