Tunisian Couscous Salad
Ingredients
- 3 medium red bell peppers
- 1 1/2 cup instant couscous (10 ounces)
- Salt
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1 teaspoon ground cumin
- Freshly ground black pepper
- Cayenne
- 1 large English (hothouse) cucumber, peeled and cut into 1/2-inch dice
- 1/2 c Moroccan or other small, black, oil-cured olives, pitted, coarsely chopped
- 2 green onions, white parts and about 3 inches of green parts, minced
- 1 large garlic clove, minced
- 1 pound ripe beefsteak tomatoes, peeled, seeded, and cut into 1/2-inch dice
- 2 tablespoons finely chopped parsley
Instructions
Preheat the broiler. Put the peppers on a sheet pan lined with foil and broil for about 15 minutes, turning once or twice to ensure they blister and blacken evenly. Remove to a bowl, cover with plastic wrap, and let cool. Peel, seed, and cut into 1/2-inch dice. Set aside. Put the couscous in a large mixing bowl. Pour 21/4 cups boiling water over the couscous. Add 1/2 teaspoon salt and stir. Cover with plastic wrap, and let stand for 10 to 15 minutes, or until swollen and tender. In a small bowl, combine the olive oil, lemon juice, and cumin. Season with salt, pepper, and cayenne to taste. Fluff the couscous with a fork. Add the cucumber, olives, green onions, garlic, tomatoes, and roasted peppers. Pour the dressing over the couscous and toss to combine. Let stand at room temperature for at least 1 hour. Just before serving, stir in the parsley. Serves 4.
