Couscous, pepper and garlic salad (V) (TM)

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 origin, but its flavours are a combination of Spanish and Maghreb

Couscous, pepper and garlic salad (V) (TM)

Servings:	Serves 4
Calories per serving:	311
Ready in:	3 hours, 37 minutes
Prep. time:	3 hours, 10 minutes
Cook time:	27 minutes
Difficulty:
Recipe author:	JuliaBalbilla
First published:	1st March 2014

Best recipe review Nice veggy salad 4/5 Well, sort of salad - nice anyway! Klapaucius

Ingredients

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• 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

1. Add the oil and the peeled garlic to the bowl 20 minutes / Temp. Varoma / Speed Spoon / Reverse blade / MC Off
2. Remove and strain the oil reserving it and the garlic
3. Make the dressing - see below
4. Add the stock 4 minutes / 100° C / Speed 1
5. Stir in the couscous 2 minutes / 100° C / Speed 1 / Reverse blade
6. Allow to stand until it has absorbed the liquid
7. Stir in the butter 1 minute / 80° C / Speed 3 / Reverse blade
8. Allow to cool and add the peppers, garlic and dressing 1 minute / Speed 3-4 / Reverse blade
9. Chill in the fridge for 2-3 hours

To make the dressing

1. After frying the garlic, chop the herbs 2-3 seconds / Turbo
2. Add all the remaining dressing ingredients, making the reserved oil up to 60g 10 seconds / Speed 4 / Reverse blade
3. Empty the bowl and reserve in the same container as the garlic

Chefs notes

If using preserved peppers do not chop beforehand

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