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; 12 medium purple onion, diced; 1 medium cucumber, peeled,seeded and diced; ¼ cup olive oil; 3 tablespoons red wine vinegar; ¼ teaspoon salt; ⅛ teaspoon ground red pepper; 1 tablespoon mustard seeds; 1 tablespoon cumin seed; ⅓ cup minced sun-dried tomato; ¼ cup minced fresh cilantro; 1 ½ cups water; ½ teaspoon salt; ½ teaspoon pepper; 1 clove garlic, pressed; 1 cup uncooked couscous

Servings: persons

1 red bell pepper
12 medium purple onion, diced
1 medium cucumber, peeled,seeded and diced
¼ cup olive oil
3 tablespoons red wine vinegar
¼ teaspoon salt
⅛ teaspoon ground red pepper
1 tablespoon mustard seeds
1 tablespoon cumin seed
⅓ cup minced sun-dried tomato
¼ cup minced fresh cilantro
1 ½ cups water
½ teaspoon salt
½ teaspoon pepper
1 clove garlic, pressed
1 cup uncooked couscous

1
Place bell pepper on 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 heavy-duty ziploc bag; seal and let stand 10 minutes to loosen skin.
4
Peel pepper; remove and discard seeds.
5
Dice pepper.
6
Whisk oil, red wine vinegar, salt and red pepper in bowl.
7
Cook mustard and cumin seeds in small skillet over medium heat, stirring constantly, 5 minutes oruntil toasted; immediately stir into oil mixture.
8
Add tomato and cilantro and stir well.
9
Bring water, salt, pepper and garlic to a boil in saucepan; stir in couscous.
10
Remove from heat; cover and let stand 5 minutes or until liquid is absorbed.
11
Transfer to a serving bowl; stir in diced vegetables.
12
Drizzle with dressing and toss gently.

267

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, 12 medium purple onion, diced, 1 medium cucumber, peeled,seeded and diced, ¼ 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