peppers Archives | Foodeva Marsay

This Couscous, Sweetcorn and Peppers Salad with it’s bright summery colours together with it’s light citrusy mint flavouring, will add some pizazz to you next lunch, dinner or even a barbecue/braai table.

Personally, I love having this with Fish, as it is a lovely change to the regular Chips or garden salad that many of us opt for. It is simple to whip up, and pairs perfectly with almost any protein dish, or to enjoy all on it’s own.

Sweetcorn and Red Peppers…A Burst of Colour

For all those busy working women and mums, this couscous, sweetcorn and peppers salad is the ideal meal option to make ahead and refrigerate , perfect to scoop into your ‘on the go’ lunch box. No more hassle as to ‘what to make’ for lunch anymore. You could add some extra slices of cold protein to it, if your prefer. The mild taste and flavouring is also a Plus for you to encourage your little ones to try this salad as well.

Preps for the Couscous, Sweetcorn and Peppers salad

Here goes and if you are like me, with no particular diet followings, BUT do enjoy some healthier options to your everyday meals, then Do Give this Salad a try, and I would Love to hear from you. So do feel free to drop me a comment to let me know what you think of this, or if you have given it a try?.

Have you also tried my Mediterranean Couscous Salad ???

Couscous, Sweetcorn and Peppers Salad

Servings: 4
Difficulty: Easy
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Author : Foodeva Marsay (@foodeva_marsay)

Ingredients and Methods:

Prepare Couscous as Follows…

1 Cup Wholewheat Couscous

1 and 1/2 Cup Boiling Water

1 Tablespoon Butter, Salt and Pepper to season

~ Add the dry couscous to a large enough bowl,

~ Add the Butter and seasoning

~ Follow by adding the boiling water, stir this through well, cover and leave to soak for 10-15 minutes.

Prepare the Vegetables as Follows…

2 Cups Frozen Sweetcorn

1 Tablespoon Butter

1/2 Cup Chopped RED PEPPER

Salt and Pepper to season

1 Tablespoon Sugar

~ Add the Frozen Sweetcorn to a pot and 1/4 cup of water to help the steaming process.

~ Once the water has evaporated, Add the butter and Sugar,

~ mix well and now add the chopped peppers, Sauté this until Vegetables are cooked through.

~ season lightly with salt and pepper.

Prepare the CITRUSY MINT VINAIGRETTE …

Whisk together:

2 Tablespoon Olive oil (or any vegetable oil)

2-3 Tablespoon Lemon Juice

1 teaspoon Sugar

Salt and Cracked Black pepper to season

1 Tablespoon finely chopped fresh Mint leaves

TO ASSEMBLE THIS COUSCOUS, SWEETCORN AND PEPPERS SALAD…

~ Fluff through the soaked couscous using a fork, and until grains are separated.

~ To a large bowl, add the couscous, the cooked sweetcorn and peppers.

~ Now add Chopped Cucumbers and Finely chopped Red onions, and 2-3 Tablespoon freshly chopped Coriander Leaves.

~ Add the Vinaigrette to this, as well as some crumbled Feta Cheese.

~ Gently toss all these together, and check your seasoning. Add more Salt and Crushed Black pepper if you need.

~ The COUSCOUS, SWEETCORN AND PEPPERS SALAD IS READY TO SERVE.

~ SERVING IDEA >>> SERVE THIS SALAD ON A PLATTER, LAYERED WITH LEAFY GREEN LETTUCE LEAVES AND THIS SALAD PILED ON TOP.

*NOTES BY FOODEVA MARSAY*

~ Red Peppers and Red Onions are not too strong in flavour, so I opt to use those, but you could substitute them with what you have available.

~ Use as little or more of the other salad ingredients as you wish.

~ You could add some Chopped Chillie/Jalapeño to the salad if you prefer a bit of a ‘bite’.