Total Time: 50 minutes
Makes: 8 to 10 servings
Ingredients:
For the dressing:
• ¾ cup jarred, roasted, and peeled piquillo or pimento peppers (about 8 ounces/226.7 g), drained
• ¼ cup extra-virgin olive oil
• 3 tablespoons sherry vinegar
• 1 medium garlic clove, peeled
• ½ teaspoon smoked paprika
• ½ teaspoon kosher salt
• ⅛ teaspoon freshly ground black pepper
• Pinch granulated sugar
For the salad:
• 3 cups dry couscous
• 3 cups water
• 1 cup roasted, salted whole almonds, coarsely chopped
• 1 cup coarsely chopped green Spanish olives
• ¼ cup finely chopped yellow onion
• 2 tablespoons finely chopped Italian parsley
• 1 teaspoon kosher salt
• Freshly ground black pepper
• Extra-virgin olive oil, for drizzling (optional)
Method:
For the dressing:
- Place all of the ingredients in a blender and blend until smooth; set aside.
For the salad:
- Place the couscous in a 13-by-9-inch baking dish; set aside. Place the water in a small saucepan and bring to a boil over high heat. Pour the water over the couscous and stir once to combine. Cover with plastic wrap or a baking sheet and let stand until the water is absorbed, about 5 minutes. Uncover and lightly graze a fork over the surface of the couscous layer by layer until no clumps remain. Transfer to a large bowl.
- Add the dressing, almonds, olives, onion, parsley, and salt and fold everything in with a rubber spatula to combine. Taste and season with pepper as needed. Refrigerate until ready to serve. Drizzle with olive oil just before serving, if desired.
http://www.chow.com/recipes/29671-spanishy-couscous-salad