Couscous And Cherry Tomato Salad - cooking recipe

Ingredients

7 ounces couscous
1 red chili pepper, seeded and finely chopped
8 ounces cherry tomatoes, quartered
1 bunch green onion, sliced
4 tablespoons extra virgin olive oil
2 tablespoons lemon juice
4 tablespoons cilantro, freshly chopped
salt, to taste
fresh ground pepper, to taste

Preparation

Place the couscous in a bowl and pour over 300ml (1/2 pint) boiling water.
Leave for 30 minutes until the water has been completely absorbed, allow to cool.
Add the olive oil, lemon juice, cilantro and seasoning to taste.
Add chili pepper, tomatoes and onions and stir gently to combine ingredients.
Allow to chill for at least an hour. It allows the flavours to mingle.
Keeps well in the fridge for 2 or 3 days.