Spanishy Couscous Salad Recipe Recipe

Name: Spanishy Couscous Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup jarred, roasted, and peeled piquillo or pimento peppers (about 8 ounces), drained; 1/4 cup extra-virgin olive oil; 3 tablespoons sherry vinegar; 1 medium garlic clove, peeled; 1/2 teaspoon smoked paprika; 1/2 teaspoon kosher salt; 1/8 teaspoon freshly ground black pepper; Pinch granulated sugar; 3 cups dry couscous; 3 cups water; 1 cup roasted, salted whole almonds, coarsely chopped; 1 cup coarsely chopped green Spanish olives; 1/4 cup finely chopped yellow onion; 2 tablespoons finely chopped Italian parsley; 1 teaspoon kosher salt; Freshly ground black pepper; Extra-virgin olive oil, for drizzling (optional)

Servings: persons

3/4 cup jarred, roasted, and peeled piquillo or pimento peppers (about 8 ounces), drained
1/4 cup extra-virgin olive oil
3 tablespoons sherry vinegar
1 medium garlic clove, peeled
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Pinch granulated sugar
3 cups dry couscous
3 cups water
1 cup roasted, salted whole almonds, coarsely chopped
1 cup coarsely chopped green Spanish olives
1/4 cup finely chopped yellow onion
2 tablespoons finely chopped Italian parsley
1 teaspoon kosher salt
Freshly ground black pepper
Extra-virgin olive oil, for drizzling (optional)

1
Place all of the ingredients in a blender and blend until smooth; set aside.
2
Place the couscous in a 13-by-9-inch baking dish; set aside.
3
Place the water in a small saucepan and bring to a boil over high heat.
4
Pour the water over the couscous and stir once to combine.
5
Cover with plastic wrap or a baking sheet and let stand until the water is absorbed, about 5 minutes.
6
Uncover and lightly graze a fork over the surface of the couscous layer by layer until no clumps remain.
7
Transfer to a large bowl.
8
Add the dressing, almonds, olives, onion, parsley, and salt and fold everything in with a rubber spatula to combine.
9
Taste and season with pepper as needed.
10
Refrigerate until ready to serve.
11
Drizzle with olive oil just before serving, if desired.

396

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.

How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 3/4 cup jarred, roasted, and peeled piquillo or pimento peppers (about 8 ounces), drained, 1/4 cup extra-virgin olive oil, 3 tablespoons sherry vinegar, 1 medium garlic clove, peeled, and more.

Yes, Spanishy Couscous Salad Recipe 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.

Spanishy Couscous Salad Recipe

How did you like this recipe?

Frequently Asked Questions