Couscous Salad with Dried Tomato Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Toasting the spices and using dried tomatoes give this salad added flavor . You can substitute rice or orzo for the couscous; add chopped cooked chicken or shrimp to make it a main dish. Ingredients:
1 red bell pepper |
1/2 medium-size purple onion |
1 medium cucumber |
1/4 cup olive oil |
3 tablespoons red wine vinegar |
1/4 teaspoon salt |
1/8 teaspoon ground red pepper |
1 tablespoon mustard seeds |
1 tablespoon cumin seeds |
1/3 cup minced dried tomato |
1/4 cup minced fresh cilantro |
1 1/2 cups water |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1 garlic clove, pressed |
1 cup uncooked couscous |
Directions:
1. Place bell pepper on an aluminum foil-lined baking sheet.
2. Broil 5 inches from heat (with electric oven door partially open) about 5 minutes on each side or until blistered.
3. Place pepper in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skin. Peel pepper; remove and discard seeds. Dice pepper and onion; peel, seed, and dice cucumber. Set vegetables aside.
4. Whisk oil and next 5 ingredients in a small bowl.
5. Cook mustard and cumin seeds in a small skillet over medium heat, stirring constantly, 5 minutes or until toasted; immediately stir into oil mixture. Add tomato and cilantro, stirring dressing well.
6. Bring water and next 3 ingredients to a boil in a saucepan; stir in couscous. Remove from heat; cover and let stand 5 minutes or until liquid is absorbed. Transfer to a serving bowl; stir in diced vegetables. Drizzle with dressing; toss gently.
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