John Myers
Fiery Couscous Salad
The perfect fiery couscous salad recipe with a picture and simple step-by-step instructions.
- 1 Coffee pot Instant couscous
- 100 Milliliters Pomegranate juice
- 4 tablespoon Hellfire, Habanero sauce
- 250 g Marzanino tomatoes
- 0,5 Small cucumber
- 2 Red peppers
- 1 Leek stick
- 2 Blue onions
- 3 tablespoon Extra virgin olive oil
- 150 g Pecorino
- 150 g Sucuk
- 3 teaspoon Dried oregano leaves
- 2 teaspoon Paprika powder (smoked)
- 2 teaspoon Salt and pepper from the mill
- Pour the pomegranate juice, habanero sauce and olive oil over the couscous and let it soak a little. Dice the vegetables, cheese and sausage, also add to the couscous.
- Add the oregano and paprika powder and stir well. Season with salt and pepper and chill the salad for a few hours.
- There is no need to pour hot liquid over instant couscous. The tomatoes were low in water, if you take other tomatoes you should be a little careful with the juice, so a little less.
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