Couscous, pepper and garlic salad (V)

This recipe requires preparation in advance!

The peppers and garlic are roasted. Preserved roasted red peppers such as Pimientos del Piquillo de Lodosa are excellent for this recipe and a great time saver. The recipe has no particular country of orgin, but its flavours are a combination of Spanish and Maghreb

Couscous, pepper and garlic salad (V)

Servings:	Serves 4
Calories per serving:	311
Ready in:	3 hours, 10 minutes (incl. chilling time)
Prep. time:	3 hours
Cook time:	10 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	25th October 2012

Best recipe review A Northwest African delight 5/5 I can see the stars and smell the sand! The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 bulbs garlic, separated into cloves and peeled
• 80 ml olive oil
• 2 large red peppers, roasted and peeled or preserved, and cut into strips
• 380 ml Vegetable stock
• 180 g couscous
• 90 g melted butter

For the dressing

• 125 ml Gazpacho ligero con mostaza or tomato juice
• 1 tablespoon sherry vinegar
• 1½ teaspoons harissa
• 60 ml olive oil
• 4 tablespoons herbs, finely chopped, eg. chives, flat-leaved parsley

Mise en place

• Preheat the oven to 180° C (350° F - gas 4)
• Roast the garlic in the oil for 25 minutes.

Method

1. Bring the stock to the boil and stir in the cousous.
2. Remove from the heat and allow to stand until it has absorbed the liquid.
3. Return to heat and stir in the butter.
4. Allow to cool and add the peppers, garlic and dressing.
5. Chill briefly.

To make the dressing

1. Place all the ingredients in a jar and shake until blended

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