Couscous Salad With Cherry Tomatoes And Bell Peppers
This vibrant couscous salad is bursting with flavors and textures. Juicy roasted red bell peppers, sweet cherry tomatoes, and fresh mint come together with a zesty orange dressing to create a refreshing dish. Perfect for picnics or as a side dish, this salad can be made ahead of time to allow the flavors to meld together beautifully. Serve it chilled or at room temperature for a delightful culinary experience that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 2 cups water
- 1⁄4 cup plus 1 tsp. extra-virgin olive oil
- 1 tsp. salt
- 2 cups instant couscous
- 1 1⁄2 roasted red bell peppers, peeled, seeded
- and coarsely chopped (see related tip at left)
- 1 1⁄2 cups mixed red and yellow cherry
- tomatoes, stemmed and halved lengthwise
- 1⁄4 cup chopped fresh mint, plus whole sprigs
- for garnish
- 1⁄4 cup fresh orange juice
- 1 Tbs. grated orange zest
- 3 Tbs. red wine vinegar
Instructions
- In a saucepan over high heat, combine the water, the 1 tsp. olive oil and 1/2 tsp. of the salt and bring to a boil. 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.
- 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 tsp. salt. Mix gently but well. Cover and refrigerate for at least 1 hour or up to 12 hours before serving to allow the flavors to blend.
- Garnish with the mint sprigs and serve the salad chilled or at room temperature. Serves 8.
- <B>Make-Ahead Tip:</B> 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.
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