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Spanishy Couscous Salad
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Total Time:

Makes: 8 to 10 servings

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 sangrĂ­a.

Instructions

For the dressing:

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

For the salad:

  1. 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.
  2. 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.
  • Spanishy Couscous Salad
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