Spanish Couscous Salad Recipe

Serves: 8-10

Preparation time: 15 mins + 1 hour (inactive)

Cooking time: 5 mins

Ingredients:

For the salad:

3 cups dry couscous
1 cup green Spanish olives, roughly chopped
1 cup salted whole almonds, roasted and roughly chopped
2 tbsp fresh Italian parsley, finely chopped
¼ cup yellow onion, finely chopped
3 cups water
Freshly ground black pepper to taste
1 tsp sea salt
Extra virgin olive oil, for drizzling

For the dressing:

¼ cup extra virgin olive oil
1 garlic clove, peeled
Pinch of granulated sugar
¾ cup jarred roasted pimento peppers, drained
3 tbsp sherry vinegar
1/8 tsp freshly ground black pepper
½ tsp sea salt
½ tsp smoked paprika

Instructions:

1. To make the dressing, dump all its ingredients into a food processor and pulse them into a smooth puree; keep aside.
2. To make the salad, spread the couscous across a 13’’x9’’ baking pan and keep aside.
3. Empty the measured cups of water into a small saucepan and bring it to a boil over high flame.
4. Tip the water into the pan and give it a nice stir to mix well.
5. Wrap the surface of the pan with a cling film to trap the steam within it and let it rest for about 5 minutes to let the couscous cook in it.
6. Once the couscous absorbs the water, peel off the cling film and fluff the couscous with a fork to remove any clumps.
7. Tip the couscous into a large salad bowl and pour in the prepared dressing.
8. Throw in the olives, almonds as well as onions over it and sprinkle the chopped parsley on top.
9. Season with a dash of salt and stir them all together until they are distributed evenly throughout the couscous.
10. Adjust the seasonings and stir in fair amount of black pepper to taste.
11. Leave in the fridge to chill and drizzle a good lug of oil over the salad just before serving.
12. Serve cold.

Image credit: Wikimedia Commons