250 grams Israeli or Moroccan Cous
3 Red Capsicums, sliced thin
1/3 c. Italian flat leaf parsley, chopped
1 c. Sweet Cherry Tomatoes, cut in halves
Put cous cous in a rice steamer or slow cooker on low heat and cook it al dente as you would with pasta. Combine the tomatoes, capsicums and parsley in a bowl with the cooked cous cous and set aside.
Dressing for Cous Cous
1/3 c. Olive Oil
1/2 clove Garlic, crushed
1/4 c. Lemon Juice Celtic Sea Salt and paprika to taste
1 T. Paprika (or Spanish smoked paprika)
Dash Sumac (optional for extra flavouring)
Put all the ingredients in a blender and mix on slow speed. Pour over the cous cous salad and toss. Refrigerate for a few hours before serving, tossing ever so often.
Dorit’s book: Celebrating Our Raw Nature
