| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
July 1994 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Water |
| 1/3 |
c |
Currants or raisins |
| 3/4 |
ts |
Salt |
| 4 |
tb |
Olive oil; (preferably |
|
|
; extra-virgin) |
| 1 1/2 |
c |
Couscous |
| 2 |
lg |
Garlic cloves; minced |
| 1 |
sm |
Onion; chopped fine |
| 2 |
tb |
Red-wine vinegar |
| 3 |
|
Red bell peppers; roasted (procedure |
|
|
; follows) and |
|
|
; chopped |
|
|
A; (3-ounce) jar small |
|
|
; pimiento-stuffed |
|
|
; green olives (1/2 |
|
|
; cup packed),drained |
|
|
; and sliced thin |
| 2 |
tb |
Drained capers |
| 1/2 |
c |
Pine nuts; toasted lightly |
| 1/2 |
c |
Finely chopped fresh parsley leaves; (preferably |
|
|
; flat-leafed) |
INSTRUCTIONS
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.
Serves 6 to 8 as a side dish.
Gourmet July 1994
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