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Ingredientes
- 2 c. Water
- 1/3 c. Currants or possibly raisins
- 3/4 tsp Salt
- 4 Tbsp. Extra virgin olive oil, (preferably extra-virgin)
- 1 1/2 c. Couscous
- 2 lrg Garlic cloves, chopped
- 1 sm Onion, minced fine
- 2 Tbsp. Red-wine vinegar
- 3 x Red bell peppers, roasted (procedure follows) and minced A, (3-oz) jar small pimiento-stuffed green olives (1/2 c. packed),liquid removed and sliced thin
- 2 Tbsp. Liquid removed capers
- 1/2 c. Pine nuts, toasted lightly
- 1/2 c. Finely minced fresh parsley leaves, (preferably flat-leafed)
Direcciones
- In a small saucepan bring water to a boil with currants or possibly raisins, salt, and 1 Tbsp. oil. Stir in couscous and let stand, covered, off heat 5 min. Fluff couscous with a fork and transfer to bowl.
- In a small skillet cook garlic in 2 Tbsp. oil over moderate heat, stirring, till pale golden brown. Add in onion and cook, stirring, till softened. Stir onion mix into couscous with vinegar, bell peppers, olives, capers, pine nuts, parsley, remaining 1 Tbsp. 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, till skins are blackened, 2 to 3 min. (Or possibly broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 min, till skins are blistered and charred, 15 to 25 min.) Transfer peppers to a bowl and let stand, covered, till cold sufficient to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off tops and throw away seeds and ribs.
- Serves 6 to 8 as a side dish.
