Spanishy Couscous Salad

Name: Spanishy Couscous Salad
Total time: 50 min
Yield: 8 to 10 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)

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8 to 10 servings Easy

Total: 50 mins

5 Ratings

Ingredients (17)

For the dressing:

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

For the salad:

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)

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Nutritional Information

Calories436
Fat17.8g
Saturated fat1.93g
Trans fat0.0g
Carbs57.58g
Fiber6.8g
Sugar1.74g
Protein12.63g
Cholesterol
Sodium480.46mg
Nutritional Analysis per serving (8 servings) Powered by

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Couscous can be bland without the help of some big flavor boosters. Here, a quick dressing of piquillo or pimento peppers is blended up with a little vinegar and smoked paprika. Toss in some salted almonds and briny olives and you have a zingy picnic side dish to go with grilled steak and some sangría.

by Amy Wisniewski

Instructions

For the dressing:

1Place all of the ingredients in a blender and blend until smooth; set aside.

For the salad:

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

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