Couscous Lettuce Boats

Pool and staying cool. A good recipe for the summer. If that doesn’t keep you satisfied, here’s a sidedish that’s super easy. 😉 It goes well with lamb chops or pork chops and also fits very well as a starter for your guests.


Serves 4

  • 1 cup of uncooked couscous
  • 2 cups hot water
  • 1 cup of red and yellow bell pepper chopped
  • 1/2 cup parsley
  • 1/4 cup scallions
  • 1 cup sweet peas cooked

For the dressing:

  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1 tsp black pepper grind
  • 1 tbsp Himalayan salt


  1. Add one cup of uncooked couscous in a big stainless steel bowl, add two cups of boiling water and cover with aluminum foil paper. Let it rest for 25 minutes until the couscous is soft and tender.
  2. Mix the olive oil, black pepper, lemon juice and salt together for the dressing.
  3. Use one cup of the cooked couscous and mix with the bell peppers, scallions, parsley and sweet peas.
  4. Wash the lettuce and serve the couscous in the lettuce wraps. It looks great that way and it makes it easier for you to serve too.
  5. Serve and enjoy 🙂