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Couscous Salad




Source of Recipe


Williams Sonoma






Recipe Introduction


Although couscous is commonly mistaken for a grain, it is actually tiny pasta made from durum-wheat semolina. In North African countries such as Tunisia and Morocco, where it is a staple, it is traditionally made by hand and then steamed twice in a special two-tiered pot called a couscousi�re. Elsewhere, precooked dried couscous, sometimes called instant couscous, is available either packaged or in bulk. It requires no cooking at all�just rehydrating in boiling water�before serving.






List of Ingredients



• 2 cups water
  
• 1/4 cup plus 1 tsp. extra-virgin olive oil
  
• 1 tsp. salt
  
• 2 cups instant couscous
  
• 1 1/2 roasted red bell peppers, peeled, seeded and coarsely chopped (see related tip at bottom)
  
• 1 1/2 cups mixed red and yellow cherry tomatoes, stemmed and halved lengthwise
  
• 1/4 cup chopped fresh mint, plus whole sprigs for garnish
  
• 1/4 cup fresh orange juice
  
• 1 Tbs. grated orange zest
  
• 3 Tbs. red wine vinegar
  






Instructions



1. In a saucepan over high heat, combine the water, the 1 tsp. olive oil and 1⁄2 tsp. of the salt and bring to a boil. Pour in the couscous, stirring constantly, then remove from the heat. Cover and let stand for 15 minutes. The liquid will be fully absorbed and the couscous will have plumped.
   
2. Transfer the couscous to a large serving bowl. Using a fork, fluff the couscous grains to separate them. Add the bell peppers, tomatoes, chopped mint, orange juice, orange zest, the 1⁄4 cup olive oil, the vinegar and the remaining 1⁄2 tsp. salt. Mix gently but well. Cover and refrigerate for at least 1 hour or up to 12 hours before serving to allow the flavors to blend.
   
3. Garnish with the mint sprigs and serve the salad chilled or at room temperature. Serves 8.
   






Final Comments


Make-Ahead Tip: Because this salad is best when the flavors have been allowed to blend for several hours, it is a good choice for making in the morning and taking along to a leisurely picnic. It can be carried easily in a covered bowl.

Roasting Bell Peppers

1. Using tongs or a large fork, hold the pepper over the flame of a gas burner, turning as needed, until the skin is blistered and charred black on all sides, 10 to 15 minutes. This may also be done in a broiler; watch the peppers carefully so the flesh doesn�t burn.

2. Once the skin is blackened and puffy, transfer the peppers to a paper bag and close loosely. This allows the peppers to steam as they cool and helps to loosen the skins.

3. When the peppers are cool, peel or rub away the charred skin. It�s OK if a little stays on the flesh. Don�t rinse the peppers under running water or you will wash away some flavor.

4. Lay the peppers on a cutting board. Using a small, sharp knife, slit each pepper lengthwise. Some liquid will run out, so have paper towels handy. Open the pepper and spread it on the cutting board. Cut around the stem end, then remove the stem, seeds and membrane.