Couscous with Tomato-pepper Sauce
- 400 grams Couscous
- ½ Cucumber
- 3 large tomatoes
- ½ green Bell pepper
- 1 bunch scallions
- ½ Celery
- 3 tablespoons freshly chopped mint
- 3 tablespoons freshly chopped Coriander
- 3 tablespoons freshly chopped parsley
- 8 tablespoons lemon juice
- 5 tablespoons olive oil
- 1 teaspoon salt
- peppers (from the mill)
For each cup of couscous, pour 1 cup of boiling water over it and let sit for 5 minutes. Fluff the couscous with a fork and keep warm.
Rinse and halve the cucumber, scrape out seeds and chop finely.
Sprinkle the chopped cucumber with salt and let sit for 30 minutes. Rinse and pat dry.
Meanwhile blanch the tomatoes, peel, remove seeds and finely chop.
Rinse peppers, remove seeds and finely chop.
Rinse and chop scallions.
Rinse and chop celery.
Mix together the lemon juice, salt, pepper and oil. Mix in the chopped vegetables, herbs and couscous and chill for about 1 hour in the refrigerator. Serve cold.
For the tomato and pepper sauce: blanch the tomatoes peel, seed and chop coarsely. Sautée the chopped garlic, seasoned with salt and pepper, for about 7 minutes over medium heat, uncovered. Turn off the heat and let the tomatoes sit in the pot.
Meanwhile rinse the peppers, cut into quarters, remove the seeds and place cut-side-down on a baking sheet. Roast at 180°C (approximately 350°F) for about 20 minutes, or until the skin is charred. Remove from the oven, wrap in a plastic bag and allow to cool. Peel and chop thoroughly.
Soak the saffron in 1 tablespoon of hot water.
Add the pepper slices, oil, saffron, paprika and cayenne pepper to the tomato sauce and cook for 10 minutes, stirring occasionally. Season to taste and serve with the couscous.