Couscous with summer vegetables

Couscous softened in tomato juice rather than boiling water takes on a beautiful orange colour in this fresh, light salad.

Ingredients

1 cup	Couscous
1 cup	Tomato juice
¼ cup	Olive oil
1	Lemon, juice only
1 clove	Garlic, finely chopped
½ cup	Raisins, soaked in a little warm water for 10 minutes
2	Large ripe tomatoes, cored and diced
1	Cucumber, small, diced (I used a lebanese cucumber)
1	Red pepper, seeds removed and cut into small dice
1	Yellow pepper, seeds removed and cut into small dice
½ cup	Fresh parsley, chopped
½ cup	Mint leaves, chopped

Directions

1. Place the couscous in a bowl. Bring the tomato juice to the boil in a small saucepan then pour over the couscous.
2. Cover the bowl with a clean tea towel and leave to stand for about 5 minutes or until the tomato juice has been absorbed by the couscous. Toss with a fork to loosen.
3. In a small bowl whisk together the olive oil, lemon juice and garlic. Season with salt and freshly ground black pepper.
4. Drain the raisins (discarding the liquid) and add them to the couscous with the vegetables and herbs.
5. Moisten the couscous salad with the olive oil and lemon dressing and place in a serving bowl.
6. Serve the salad with cooked lamb chops, making sure the bones are well trimmed so they can easily be eaten with fingers.