450g (1lb) instant couscous
575ml/1pt boiling water
3 lemons
300ml/0.5 pt olive oil
1 red onion
1 sweet red pepper
1 sweet yellow pepper
bunch of mint
salt and pepper
Make the couscous: put it in a large heatproof bowl and stir continously while pouring over the boiling water. Keep stirring for at least 3 mins until cool, otherwise the grains will clump together. Juice the lemons and stir the lemon juice into the
couscous, followed by the olive oil, continuing to stir gently. all the liquid will be absorbed in due course. Leave to stand while you chop the onion and peppers into small dice. Incorporate them into the couscous. Coarsely chop the mint leaves and add these. season well with salt and pepper. Refrigerate briefly before serving, but do not chill too long or the oil will solidify.
Heap into the centre of a warmed serving dish and serve with grilled lamb.
