Couscous Salad With Dried Tomato Vinaigrette
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 red bell pepper
- 1⁄2 medium purple onion, diced
- 1 medium cucumber, peeled,seeded and diced
- 1⁄4 cup olive oil
- 3 tablespoons red wine vinegar
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon ground red pepper
- 1 tablespoon mustard seeds
- 1 tablespoon cumin seed
- 1⁄3 cup minced sun-dried tomato
- 1⁄4 cup minced fresh cilantro
- 1 1⁄2 cups water
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 clove garlic, pressed
- 1 cup uncooked couscous
directions
- Place bell pepper on foil-lined baking sheet.
- Broil 5 inches from heat (with electric oven door partially open) about 5 minutes on each side or until blistered.
- Place pepper in heavy-duty ziploc bag; seal and let stand 10 minutes to loosen skin.
- Peel pepper; remove and discard seeds.
- Dice pepper.
- Whisk oil, red wine vinegar, salt and red pepper in bowl.
- Cook mustard and cumin seeds in small skillet over medium heat, stirring constantly, 5 minutes oruntil toasted; immediately stir into oil mixture.
- Add tomato and cilantro and stir well.
- Bring water, salt, pepper and garlic to a boil in saucepan; stir in couscous.
- Remove from heat; cover and let stand 5 minutes or until liquid is absorbed.
- Transfer to a serving bowl; stir in diced vegetables.
- Drizzle with dressing and toss gently.
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RECIPE SUBMITTED BY
LonghornMama
United States