After all that celebrating and plenty of food, here are two easy Capsicum recipes to take a load off the schedule.
For a cool, vibrant side dish that pairs beautifully with roast chicken or grilled salmon you can’t do better than this Mediterranean Couscous Salad with Feta, Tomato & Basil. Recipe serves 8.
Ingredients
2 cups couscous
1 tbs olive oil
2 cups hot vegetable or chicken stock
1 cup cherry tomatoes, halved
1 Lebanese cucumber, diced
1 red capsicum, diced
½ red onion, finely chopped
½ cup Kalamata olives, sliced
150 g feta, crumbled
1 cup basil leaves, torn
Dressing:
¼ cup olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard
Salt & pepper
Method
Place couscous in a bowl, rub in the olive oil, then pour over hot stock and cover tightly for 5 minutes. Then fluff with a fork before adding the cut tomatoes, cucumber, capsicum, onion, olives and feta. Whisk together the salad dressing ingredients and pour over the couscous. Refrigerate for 30 minutes. Add basil just before serving. Best served cool but not too cold.
And while your guests are waiting for that amazing lunch or dinner, why not serve them a pre-meal cocktail. Here are two recipes – one for an alcoholic cocktail and another for a non-alcoholic cocktail to quench the thirst and get the party started!
Sparkling Summer Spritz
Ingredients
60ml elderflower liqueur (or limoncello)
90ml prosecco or bubbly
30ml soda water
Mint leaves
Ice
Slices of lime or cucumber
Method: Build over ice, top with mint and citrus.
Tropical Fizz Cooler
Ingredients
½ cup pineapple juice
¼ cup orange juice
Sparkling water or soda
Fresh lime wedge
Mint
Method: Mix juices in a tall glass, add ice, top with sparkling water, squeeze in lime, garnish with mint.