Couscous Salad With Roasted Peppers Recipes

COUSCOUS SALAD WITH ROASTED PEPPERS

Steps:

• Place the couscous in a bowl, add the broth and leave for 5 minutes until the water has been absorbed. Fluff up the couscous with a fork and allow to cool completely.
• Roughly chop the peppers. Halve the avocado, remove the stone and peel, then chop the flesh roughly. Trim and finely chop the salad scallions. Peel and halve the cucumber lengthways, remove the seeds using a teaspoon, then slice into chunky pieces. Halve the tomatoes.
• When ready to serve, place the cooled couscous, peppers, avocado, scallions, cucumber, tomato and salad leaves in a serving bowl. Whisk the lemon juice and vinegar together with a little seasoning and drizzle over the salad. Toss well and serve, either as a meal in itself, or with hand-carved turkey or ham slices from the deli counter, plus warm crusty bread.

COUSCOUS SALAD WITH PEPPERS, OLIVES, AND PINE NUTS

Steps:

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

ROASTED VEG & COUSCOUS SALAD

Steps:

• Heat oven to 200C/180C fan/gas 6. Cut peppers and squash into bite-size pieces (leave skin on the squash). Tip all the veg into a baking tray, add garlic, 2 tbsp oil and seasoning, then mix and roast for 20 mins. Add onion, cumin, harissa and almonds. Roast for another 20 mins, then cool.
• Put couscous into a large bowl, pour over the stock, cover, then set aside for 10 mins. Fluff up with a fork.
• In a bowl, mix zest, juice and remaining oil. Squeeze garlic pulp from skins into the bowl, mash well and fold in the mint. Pour over the veg, then toss with the couscous.

COUSCOUS AND PEPPER SALAD

Steps:

• Quarter peppers. Slice on thin slicing blade of food processor; if you have no processor, cut in julienne strips.
• Following package directions, bring water to boil in covered pot for couscous (each manufacturer recommends a different amount of water).
• In serving bowl, combine mustard, vinegar and sugar, mixing well to dissolve sugar.
• Add couscous to boiling water. Cover and turn off heat. Allow to sit 3 to 5 minutes, until all water has been absorbed and couscous is tender.
• Meanwhile, chop scallions.
• Stir peppers and scallions into dressing, and when couscous is ready stir into salad.