Couscous Salad With Dried Tomato Vinaigrette Recipe

Name: Couscous Salad With Dried Tomato Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

212

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 red bell pepper, 1/2 medium-size purple onion, 1 medium cucumber, 1/4 cup olive oil, and more.

Yes, Couscous Salad With Dried Tomato Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Couscous Salad With Dried Tomato Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions