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.
- Yields: 4 servings
- Difficulty: Easy
- Total: Under 5 mins
- 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
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