Campfire Couscous Salad with Bell Peppers and Mint

Name: Campfire Couscous Salad with Bell Peppers and Mint
Yield: 4 servings
Ingredients: 4 cups cold campfire couscous; 2 medium roasted bell peppers, sliced into 1-inch-long strips; 2 tablespoons lemon juice (from 1 medium lemon); 2 tablespoons thinly sliced mint leaves

Couscous Bell Peppers Picnic Camping Healthy Leftovers Summer Easy

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4 servings Easy

Total: Under 5 mins

1 Rating

Ingredients (4)

4 cups cold campfire couscous
2 medium roasted bell peppers, sliced into 1-inch-long strips
2 tablespoons lemon juice (from 1 medium lemon)
2 tablespoons thinly sliced mint leaves

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Nutritional Information

Calories672
Fat1.32g
Saturated fat0.23g
Trans fat
Carbs138.26g
Fiber10.11g
Sugar2.68g
Protein22.78g
Cholesterol
Sodium20.61mg
Nutritional Analysis per serving (4 servings) Powered by

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As part of our camping menu, we created this dish to reuse leftover Campfire Couscous with Zucchini and Pine Nuts from the previous night’s dinner. But even if you aren’t roughing it, this cold mix of Israeli couscous, mint, peppers, and pine nuts is a great alternative to pasta salad and travels well to picnics and barbecues.

Game plan: We roasted our bell peppers over the fire as we prepared dinner the night before. Just let them cool in their skins, then place in the cooler overnight. The following day, simply remove the charred skins, slice the peppers, and eat. If you don’t want to bother with fresh peppers, however, it’s fine to use the jarred variety.

See more camping recipes, or use those leftover bell peppers in our stuffed pepper recipe.

by Regan Burns

Instructions

Combine all ingredients in a large mixing bowl and season well with salt and freshly ground black pepper. Taste, and adjust salt and pepper as needed. Serve.

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