Although couscous is commonly mistaken for a grain, it is actually tiny pasta made from durum-wheat semolina. Instant couscous is available either packaged or in bulk. It requires no cooking at all, just rehydrating in boiling water, before serving.
Recipe courtesy of Williams-Sonoma
MAKE-AHEAD TIP: Because this salad is best when the flavors have been allowed to blend for several hours, it is a good choice for making in the morning and taking along to a leisurely picnic. It can be carried easily in a covered bowl.
Ingredients
- 2 cups water
- 1/4 cup plus 1 teaspoon extra-virgin olive oil
- 1 teaspoon salt
- 2 cups instant couscous
- 1 1/2 roasted red bell peppers, peeled, seeded
- 1 1/2 cups mixed red and yellow cherry tomatoes, stemmed and halved lengthwise
- 1/4 cup chopped fresh mint, plus whole springs for garnish
- 1/4 cup fresh orange juice
- 1 tablespoon grated orange zest
- 3 tablespoons red wine vinegar
Preparation
- 1 In a saucepan over high heat, combine the water, the 1 teaspoon olive oil and 1/2 teaspoon of the salt and bring to a boil.
- 2 Pour in the couscous, stirring constantly, then remove from the heat. Cover and let stand for 15 minutes. The liquid will be fully absorbed and the couscous will have plumped.
- 3 Transfer the couscous to a large serving bowl. Using a fork, fluff the couscous grains to separate them. Add the bell peppers, tomatoes, chopped mint, orange juice, orange zest, the 1/4 cup olive oil, the vinegar and the remaining 1/2 teaspoon salt. Mix gently but well.
- 4 Cover and refrigerate for at least 1 hour or up to 12 hours before serving to allow the flavors to blend.
- 5 Garnish with the mint sprigs and serve the salad chilled or at room temperature.
