Spicy Couscous Salad with Indian Tadka

Add 3/4 cup hot water to the couscous. Cover and keep aside for 10 minutes. Then fluff it with a fork.

In a bowl, add the couscous, sliced bell peppers, salt, pepper powder, red chili flakes and lemon juice. Mix well.

Heat oil in a pan and temper with the mustard seeds and dry red chilies. After it stops spluttering, add the asafoetida, urad dal and curry leaves. Saute till the dal changes colour.

Pour this tempering on the prepared couscous salad. Serve, garnished with coriander leaves.