Cous Cous Salad

We like eating cous cous just as much as we like saying “cous cous” 🙂

It can be tossed with any mix of veggies or meat substitutes, but one of the first ones we’ve attempted is (no surprise here), a spicy, santa fe style salad.  Peppers, corn and red onion give it a kick, and it’s a great contrast to the creamy texture of the cous cous.

1 1/2 cups cous cous, cooked

2 cups frozen corn

1 cup red onion, chopped

1 jalapeno pepper, chopped

3/4 cup green bell pepper, chopped

3/4 cup red bell pepper, chopped

2 cayenne peppers, chopped

salt & pepper to taste

2 tbsps olive oil for cooking

• Prepare cous cous as directed on package
• Cook vegetables in a saucepan in olive oil on medium heat for approximately 7 or 8 minutes, OR until peppers have begun to brown
• Remove from heat, mix together with the cous cous and enjoy!