2 cups cous cous (470ml)
1/2 cup extra virgin olive oil (120ml)
1 red onion, chopped
1 red pepper, chopped
1 yellow pepper, chopped
10 cherry tomatoes, quartered
2 cups canned plum tomatoes with juices, chopped (470ml)
juice of one fresh lemon
bunch of basil leaves, torn
salt and pepper to season |
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Place olive oil, lemon juice and plum tomatoes in a large mixing bowl. Add cous cous and mix thoroughly. |
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Since there is no cooking involved, it is essential that theres an excessive amount of liquid in the bowl. The liquids will act as a cooking agent for the cous cous. The cous cous will absorb all the liquids, puff up and become very flavourful. |
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Add red onions, red and yellow peppers, cherry tomatoes and fresh torn basil to the bowl. Mix well. Let sit in the refrigerator for a few hours for all the flavours to amalgamate. |
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