Red Pepper and Feta Couscous Salad

This salad is lovely served as a side dish (great with all things barbecue!) or as a meal in itself maybe with the addition of some spinach leaves.
The red pepper and couscous can be prepared ahead of time so the salad can then be assembled in minutes.

Serves 2 as a main or 4-6 as one of several sides

Ingredients

100g Dried Couscous

2 Red Peppers

Approx. Quarter of Red Onion, finely chopped

100g Feta Cheese, cut into cubes
For the Dressing

1 and a half teaspoons Dijon Mustard

1 tablespoon Fresh Lemon Juice

1 tablespoon Balsamic Vinegar

1 clove of Garlic, minced

Approx. half a teaspoon Lemon Zest

4 tablespoons Extra Virgin Olive Oil

a handful of Fresh Basil Leaves

Salt and Black Pepper

• Skin the red peppers by deseeding then cutting them into quarter sections and putting them, skin side up under a hot grill.  Leave them until the skins go black in parts and wrinkly, this will take 10-20 minutes depending on the ferocity of your grill.  Put them aside to cool before removing the skins with a knife, cut into strips.
• Tip the couscous into a large bowl, sprinkle with salt and pepper and pour over enough boiling water to just cover it.  Set aside for 4-5 minutes for the grains to absorb the water then fluff up with a fork.  Leave to cool.
• To make the dressing whisk the mustard with the lemon juice and balsamic vinegar, add the minced garlic and the lemon zest then gradually whisk in the oil.  Taste and add salt and pepper, it needs to be well seasoned and punchy.
• To assemble the salad, pour two thirds of the dressing into the couscous and add the pepper strips and chopped red onion then mix in thoroughly.  Shred or tear the basil leaves into the couscous then add the cubes of feta cheese and fold them in gently so you don't break them up.  Put into a dish or bowl to serve.
• Just before serving, taste and add the rest of the dressing if you want to.  If you are mixing it with salad leaves you will definitely need the remaining dressing.