Tunisian Couscous Salad

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Tunisian Couscous Salad

 

3 medium red bell peppers

1-1/2 cups instant couscous, (10 ounces)

Salt

1/4 cup olive oil

1/4 cup fresh lemon juice

1 tsp ground cumin

Freshly ground black pepper

Cayenne

1 large English cucumber, peeled and cut into 1/2-inch dice

1/2 cup Moroccan olives, or other small, black, oil-cured olives, pitted and

coarsely chopped

2 green onions, white parts and about 3 inches of green parts, minced

1 large clove garlic, minced

1 pound ripe beefsteak tomatoes, peeled, seeded, and cut into 1/2-inch dice

2 Tbsp finely chopped parsley

 

 

 

 

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 2-1/4 cups boiling water over the

couscous. Add 1/2 tsp 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.

 

To peel fresh tomatoes, core them and put them in a pot with 2 quarts of boiling

water for about 30 seconds. Remove, cool under running water, and peel. Halve,

lengthwise, and gently squeeze to remove the seeds.

 

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.

 

Yield: Serves 4

 

Author: Matthew Kenney's Mediterranean Cooking (Canada, UK), by Matthew Kenney,

Sam Gugino, Paul Franz-Moore.

Source: Ochef.com

Formatted by Chupa Babi: 03.09.08

 

AuthorNote: Even though I call this salad Tunisian, the ingredients could put it

in several countries of North Africa. The only thing you have to be concerned

about in this dish is overcooking the couscous by pouring on too much boiling

water. Otherwise, this salad is very forgiving. It allows you to adjust

seasonings and substitute other ingredients almost at will. Chopped grilled

vegetables, sautéed mushrooms, and grilled or poached [favorites] are just a few

of the ingredients that cart be added to this salad, which is easily transformed

into a main course.

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