Campfire Couscous Salad with Bell Peppers and Mint
- 2 tablespoons thinly sliced mint leaves
- 2 tablespoons "lemon":/ingredients/43 juice (from 1 medium lemon)
- 2 medium roasted bell peppers, sliced into 1-inch-long strips
- 4 cups cold "campfire couscous":/recipes/10943
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.