Tunisian Couscous Salad

Ingredients:

3 medium red bell peppers
1-1/2 cups instant couscous (10 ounces)
Salt
1/4 cup olive oil
1/4 cup fresh lemon juice
1 tsp ground cumin
Freshly ground black pepper
Cayenne
1 large English (hothouse) cucumber, peeled and cut into 1/2-inch dice
1/2 cup Moroccan or other small, black, oil-cured olives, pitted and coarsely chopped
2 green onions, white parts and about 3 inches of green parts, minced
1 large clove garlic, minced
1 pound ripe beefsteak tomatoes, peeled, seeded, and cut into 1/2-inch dice
2 Tbsp finely chopped parsley

Instructions:

Preheat the broiler. Put the peppers on a sheet pan lined with foil and broil for about 15 minutes, turning once or twice to ensure they blister and blacken evenly. Remove to a bowl, cover with plastic wrap, and let cool. Peel, seed, and cut into 1/2-inch dice. Set aside.


Put the couscous in a large mixing bowl. Pour 2-1/4 cups boiling water over the couscous. Add 1/2 tsp salt and stir. Cover with plastic wrap, and let stand for 10 to 15 minutes, or until swollen and tender.

In a small bowl, combine the olive oil, lemon juice, and cumin. Season with salt, pepper, and cayenne to taste.

To peel fresh tomatoes, core them and put them in a pot with 2 quarts of boiling water for about 30 seconds. Remove, cool under running water, and peel. Halve, lengthwise, and gently squeeze to remove the seeds.

Fluff the couscous with a fork. Add the cucumber, olives, green onions, garlic, tomatoes, and roasted peppers. Pour the dressing over the couscous and toss to combine. Let stand at room temperature for at least 1 hour. Just before serving, stir in the parsley.

Yield: Serves 4