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In a brown paper box, with a green plastic fork sticking out of it, a couscous salad with pickled vegetables, pieces of beetroot, yellow pepper and red pepper visible.
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Couscous salad with pickled vegetable

Get a quick dinner on the table with this, fresh, quick and easy couscous salad with pickled vegetables.
Prep Time10 minutes
Cook Time10 minutes
Pickling time2 hours
Total Time2 hours 20 minutes
Course: Lunch, Salad
Cuisine: Vegan
Keyword: couscous, peppers
Servings: 4 portions

Ingredients

  • 300 g sweet peppers red and yellow
  • 200 ml vinegar
  • 200 ml water
  • 2 tbsp sugar
  • 1 tsp salt
  • 1 garlic clove crushed

Instructions

  • Cut the sweet peppers into small cubes.
  • Mix the liquid with sugar and salt. Use a fork or small whisk to dissolve the sugar and salt.
  • Crush the garlic clove with the back of your knife and add into the liquid.
  • Pour the liquid into a glass jar and add the sweet peppers.
  • Let it sit for at least two hours.
  • Leave in the fridge for up to three weeks as long as your jars are clean from the start.

Notes

Use your pickling jar to mix your liquid. Pour in all the ingredients, put the lid on and shake vigorously to dissolve the sugar and salt.