Couscous Salad with Peppers, Olives, and Pine Nuts Recipe

Name: Couscous Salad with Peppers, Olives, and Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
In a small saucepan bring water to a boil with currants or raisins, salt, and 1 tablespoon oil.
2
Stir in couscous and let stand, covered, off heat 5 minutes.
3
Fluff couscous with a fork and transfer to bowl.
4
In a small skillet cook garlic in 2 tablespoons oil over moderate heat, stirring, until pale golden.
5
Add onion and cook, stirring, until softened.
6
Stir onion mixture into couscous with vinegar, bell peppers, olives, capers, pine nuts, parsley, remaining 1 tablespoon oil, and salt and pepper to taste.
7
Salad may be made 1 day ahead and chilled, covered.
8
Bring salad to room temperature before serving.
9
Using a long-handled fork, char peppers over an open flame, turning, until skins are blackened, 2 to 3 minutes.
10
(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.)
11
Transfer peppers to a bowl and let stand, covered, until cool enough to handle.
12
Keeping peppers whole, peel them, starting at blossom end.
13
Cut off tops and discard seeds and ribs.

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 2 cups water, 1/3 cup currants or raisins, 3/4 teaspoon salt, 4 tablespoons olive oil (preferably extra-virgin), and more.

Yes, Couscous Salad with Peppers, Olives, and Pine Nuts 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.

Couscous Salad with Peppers, Olives, and Pine Nuts

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