Summer colorful salad with couscous and red peppers
6 servings
30 minutes
Summer colorful salad with couscous and red peppers is the embodiment of lightness and freshness of Italian cuisine. Its history is rooted in the Mediterranean tradition of using couscous as a main ingredient. Tender, fluffy couscous pairs wonderfully with crunchy vegetables, creating a rich texture and intense flavor. Sweet corn kernels, juicy red peppers, and refreshing zucchini bring a sense of summer joy in every bite. The tangy ranch dressing enriches the dish with creamy depth. This salad is perfect as a light standalone dish or a side for meat and fish. Its exquisite presentation in rings of red pepper makes it a true decoration for the summer table, filling the atmosphere with aromas and colors of sunny Italy.
1
Pour the couscous into a pot and cover with 1.5 cups of boiling water. Cover with a lid and let it sit for 10 minutes. Fluff with a fork and cool to room temperature.
- Couscous: 1 glass
- Water: 1.5 glass
2
In a large bowl, combine couscous with finely chopped zucchini, 1 finely chopped red pepper, corn kernels, finely chopped celery, and parsley. Season with salt and pepper to taste and dress with ranch sauce. Mix everything well.
- Couscous: 1 glass
- Zucchini: 1 piece
- Red sweet pepper: 2 pieces
- Fresh corn kernels: 100 g
- Celery stalk: 100 g
- Chopped parsley: 50 g
- Salt: to taste
- Ground black pepper: to taste
- Ranch sauce: to taste
3
Cut the remaining large red pepper into thick rings and place one ring on each plate. Fill each ring with salad and serve.
- Red sweet pepper: 2 pieces