TM
* 50g Olive oil
* 2 bulbs Garlic, separated into Cloves and peeled
* 380g Vegetable stock
* 180g Couscous
* 2 large Red peppers, roasted and peeled or Preserved, and cut into strips
* 90g Butter
'''For the dressing'''
* 125ml Gazpacho ligero con mostaza or Tomato juice
* 1 tablespoon Sherry vinegar
* 1½ teaspoons Harissa
* 50g Olive oil or less
* 4 tablespoons Herbs, finely chopped, eg. Chives, flat-leaved Parsley

===Method===
* Add the oil and the peeled garlic to the bowl '''20 minutes / Temp. Varoma / Speed Spoon / Reverse blade / MC Off'''
* Remove and strain the oil reserving it and the garlic
* Make the dressing - see below
* Add the Stock '''4 minutes / 100° C / Speed 1'''
* Stir in the couscous '''2 minutes / 100° C / Speed 1 / Reverse blade'''
* Allow to stand until it has absorbed the liquid
* Stir in the Butter '''1 minute / 80° C / Speed 3 / Reverse blade'''
* Allow to cool and add the Peppers, Garlic and dressing '''1 minute / Speed 3-4 / Reverse blade'''
* Chill in the fridge for 2-3 hours
'''To make the dressing'''
# After frying the garlic, chop the herbs '''2-3 seconds / Turbo'''
# Add all the remaining dressing ingredients, making the reserved oil up to 60g '''10 seconds / Speed 4 / Reverse blade'''
# Empty the bowl and reserve in the same container as the garlic

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