Strange yet Wonderful Couscous Salad |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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The list of ingredients may sound odd but the resulting blend of flavours is really amazing. I'd forgotten about this until I went through my old recipe box and I'm so glad I did. But, probably not for kids. I got this from a magazine a long time ago, can't remember which one. Ingredients:
2 cups water |
1/3 cup raisins |
3/4 teaspoon salt |
4 tablespoons olive oil |
1 1/2 cups couscous |
2 garlic cloves, minced |
1 small onion, chopped fine |
2 tablespoons red wine vinegar |
3 red peppers, roasted, peeled and chopped (or from a jar) |
1/2 cup small pimento stuffed olive, drained and sliced thin (packed) |
2 tablespoons capers, drained |
1/2 cup pine nuts, toasted lightly |
1/2 cup finely chopped parsley (flat leaf if possible) |
Directions:
1. In a small saucepan bring water to a boil with raisins, salt and 1 Tbsp oil. Stir in couscous, cover, and take off heat. Let stand for 5 minutes then fluff with a fork and transfer to a bowl to cool.
2. In a small skillet saute the onion and garlic in 2 Tbsp oil over medium low heat until pale golden and soft.
3. Stir onion mixture into the couscous along with the remaining ingredients including the remaining 1 Tbsp olive oil. Salt and pepper to taste.
4. Serve at room temperature.
5. This can be made a day ahead, covered and chilled. Bring to room temperature before serving.
6. Guessing at the servings.
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