- 1 1/2 cups water
- 1 cup couscous
- 1 tsp olive oil
- 1/2 tsp salt
- 1 red bell pepper, seeded and finely diced
- 1 carrot, peeled and finely diced
- 6 scallions, thinly sliced
- 1/4 cup fresh lime juice
- 1/4 cup fresh parsley, finely chopped
- 1/4 tsp ground cumin
In a medium saucepan, bring the water to a boil; add the couscous, salt, and oil. Remove from the heat; let stand until the water is absorbed, about five minutes. Fluff with a fork. In a large bowl, combine the bell pepper, carrot, scallions, lime juice, parsley, and cumin. Add the couscous and toss to combine. Refrigerate, covered, until chilled.
I admit I did not allow the couscous to chill for the recommended three hours. We would not have eaten until 10:00 at that rate. It was fine anyway. The grilled tuna steaks came out perfectly and the meal was just what I wanted: light yet satisfying and flavorful. We had a 2006 Beaulieu Vineyards (California) Pinot Noir with our meal.