This scrumptious autumn salad is made with romaine lettuce, yellow peppers and couscous flavoured with a thyme and lemon. You can make the base of the salad several hours or even a day in advance; add the lettuce just before serving.
2 cups (480 ml) vegetable broth
2 cups (480 ml) water
Pinch of salt
1 cup (240 ml) pearl couscous (aka Israeli couscous)
5 tbsp (75 ml) olive oil
2 Tbsp (30 ml) lemon juice
2 tsp (10 ml) fresh thyme leaves
1 tsp (5 ml) Dijon mustard
Salt & pepper to taste
1 small yellow pepper, halved & thinly sliced
2 green onions, thinly sliced
4 cups (960 ml) romaine lettuce, thinly sliced
Bring the vegetable broth and water to a boil. Add the salt and stir in the couscous. Reduce the heat until the couscous is at a gently simmer. Cook, partially covered, until tender, about 10 minutes. Drain.
Meanwhile, whisk together the olive oil, lemon juice, thyme, mustard and salt and pepper in a large heat-proof bowl.
Add the hot couscous to the dressing, set aside to cool to room temperature.
Add the pepper and onions. Mix well and refrigerate. Just before serving fold in the romaine lettuce.
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