Couscous:
3c couscous
6c water
1t salt
Boil the water and add the couscous. Removed from heat and let sit for 5min and fluff with a fork or if leftover water, strain thru a mesh strainer. Let it cool.
Dressing:
1 orange, juiced
1T rice wine vinegar
1T sesame oil
1T honey
2T veg oil
3T (or a little more) water
crushed red pepper flakes
salt
1/4t grated ginger**
**Ginger tip: I discovered that if you have your ginger root frozen (it had been from a previous meal and I put it in the freezer so it wouldn't go bad), it is a million times easier to both peel and use a microplane on!
Anyway, whisk all this stuff together and pour onto the couscous
Veggies:
1lb cherry tomatoes, quartered
4 mini sweet bell peppers, I had orange, red, & yellow. But by all means use a medium size bell pepper of your choice
1t minced garlic
3T sliced scallion, both white and green.
I sauteed the veggies (except the tomatoes) in a little oil for maybe 5 minutes then put them in the bowl that the couscous is in.
Stir to combine everything.
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