Tunisian Couscous Salad

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Tunisian Couscous Salad

 

3 medium red bell peppers

1 1/2 cups instant couscous

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 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 tbsps. 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.

Makes 4 servings.