Snack pepper salad with couscous. Delicious fresh summer salad as a side dish for the bbq, lunch or light meal.
1Remove the seeds from the orange and red sweet mini peppers. Wash the baby spinach in ice-cold water, so the baby spinach is clean and crispy.
2Grease 5 red and 5 yellow snack peppers with olive oil and a little salt. Mix well and put them on a baking tray in the oven, grill them until the skin of the peppers starts to colour, remove the skin of the peppers. You can also grill the snack peppers in a grill pan on high heat. Cut the roasted snack peppers into pieces/rings.
3Cook the couscous as indicated on the package. Add paprika powder and the Ñora pepper rub to the water in which you boil the couscous. Put the cooked couscous with the baby spinach and snack peppers in a bowl. And then put it in the fridge to cool.
4Season the salad with salt, Ñora pepper rub, lemon juice and sushi or white wine vinegar. Cut the 2 remaining snack peppers, cherry tomatoes and red onion into fine rings. Pick the feta in all small pieces and add this to the salad. Mix together and the salad is ready to serve.