10942 Campfire Couscous Salad with Bell Peppers and Mint Under 5 mins Under 5 mins 4 servings Thu Jul 02 10:36:00 -0700 2009 Tue Oct 27 14:59:43 -0700 2009 Easy American CHOW http://www.chow.com/recipes/10942 Tue, 27 Oct 2009 21:59:43 GMT Use leftovers to whip up this cold salad Use leftovers to whip up this cold salad. As part of our camping menu, we created this dish to reuse leftover Hot Campfire Couscous with Zucchini and Pine Nuts from the previous night’s dinner. But even if you aren’t roughing it, this cold mix of Israeli couscous, mint, peppers, and pine nuts is a great alternative to pasta salad and travels well to picnics and barbecues.

Game plan: We roasted our bell peppers over the fire as we prepared dinner the night before. Just let them cool in their skins, then place in the cooler overnight. The following day, simply remove the charred skins, slice the peppers, and eat. If you don’t want to bother with fresh peppers, however, it’s fine to use the jarred variety.

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  • Combine all ingredients in a large mixing bowl and season well with salt and freshly ground black pepper. Taste, and adjust salt and pepper as needed. Serve.
    • ]]>     http://www.chow.com/assets/2007/06/cuscus_salad_290x210.jpg Regan Burns 49 Soup/Salad/Sandwich 4 cups cold campfire couscous

    ]]>     59 2 medium roasted bell peppers, sliced into 1-inch-long strips

    ]]>     2 tablespoons lemon juice (from 1 medium lemon)**

    ]]>     195 2 tablespoons thinly sliced mint leaves

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