Israeli Couscous Pepper Salad - cooking recipe

Ingredients

2 cups water (or vegetable broth)
1 cup israeli couscous
1 teaspoon olive oil
1/2 teaspoon kosher salt
1 1/2 cups kidney beans, rinsed and drained (or black beans)
3/4 cup chopped red bell pepper
3/4 cup chopped green bell pepper
1/4 cup chopped red onion
3 green onions, chopped
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh flat leaf parsley
1/4 - 1/2 teaspoon red pepper flakes (optional)
1 tablespoon honey
1 large lime, juice of
3 tablespoons extra virgin olive oil
salt and pepper

Preparation

Bring water(or broth) to a boil.
Add couscous, olive oil and salt. Simmer for about 10 to 12 minutes or until tender to the bite. Drain and cool couscous.
Combine couscous with kidney beans, peppers, onion, green onion, cilantro, parsley and hot pepper flakes.
Whisk together honey, lime juice, olive oil and combine with couscous mixture.
Season with additional salt and pepper. Enjoy!