Couscous Salad with Peppers, Olives, and Pine Nuts |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Couscous, the basis of many North African dishes, is shaped like a grain but is actually a pasta made of semolina wheat. In fact couscous was incorporated into Italian cuisine when Arabs occupied Sicily six centuries ago. And so to flavor the following couscous we've used classic ingredients common to Sicily rather than North Africa-olives, peppers, capers, currants, and pine nuts. Ingredients:
2 cups water |
1/3 cup currants or raisins |
3/4 teaspoon salt |
4 tablespoons olive oil (preferably extra-virgin) |
1 1/2 cups couscous |
2 large garlic cloves, minced |
1 small onion, chopped fine |
2 tablespoons red-wine vinegar |
3 red bell peppers, roasted (procedure follows) and chopped |
a 3-ounce jar small pimiento-stuffed green olives (1/2 cup packed), drained and sliced thin |
2 tablespoons drained capers |
1/2 cup pine nuts, toasted lightly |
1/2 cup finely chopped fresh parsley leaves (preferably flat-leafed) |
Directions:
1. In a small saucepan bring water to a boil with currants or raisins, salt, and 1 tablespoon oil. Stir in couscous and let stand, covered, off heat 5 minutes. Fluff couscous with a fork and transfer to bowl.
2. In a small skillet cook garlic in 2 tablespoons oil over moderate heat, stirring, until pale golden. Add onion and cook, stirring, until softened. Stir onion mixture into couscous with vinegar, bell peppers, olives, capers, pine nuts, parsley, remaining 1 tablespoon oil, and salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
3. To roast peppers: Using a long-handled fork, char peppers over an open flame, turning, until skins are blackened, 2 to 3 minutes. (Or broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs.
|
|