4 cups toasted Israeli couscous*
2 cups seeded and chopped yellow tomatoes
1 cup seeded and chopped red bell pepper
1 cup seeded and chopped orange bell pepper
1/4cup lemon zest
1/2cup lemon juice (or to taste)
1cup extra-virgin olive oil
3/4cup fresh basil chiffonade
1/3cup fresh Italian parsley, chopped finely
Salt and pepper to taste
*Note: Israeli couscous is not the same as regular couscous. Its grains are much larger—almost the size of pebbles—than its counterpart. You will find it in gourmet stores in the Triangle area.
In a large pot filled with salted, boiling water, cook the couscous according to package instructions (for al dente this will take between 10-15 minutes). Drain the Israeli couscous in a colander over the sink and rinse it under cool, running water. Transfer cool couscous to a large bowl. Add the yellow tomatoes, red bell pepper, orange bell pepper, lemon zest, lemon juice, olive oil, basil and parsley. Taste the mixture and season with salt and pepper; chill until ready to serve. This recipe serves 6-8.
©Copyright Sandra A. Gutierrez 2007. All Rights Reserved.