Prep 30 mins
Cook 0 mins
From Southern Living. Toasted spices, dried tomato and roasted red pepper make this recipe stand out. Also very attractive with the cilantro and purple onion. Roasting the red pepper makes for the best taste and texture but I have used the ones from a jar and the world did not end.
- 1 red bell pepper
- 1⁄2 medium purple onion, diced
- 1 medium cucumber, peeled,seeded and diced
- 1⁄4 cup olive oil
- 3 tablespoons red wine vinegar
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon ground red pepper
- 1 tablespoon mustard seeds
- 1 tablespoon cumin seed
- 1⁄3 cup minced sun-dried tomato
- 1⁄4 cup minced fresh cilantro
- 1 1⁄2 cups water
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 clove garlic, pressed
- 1 cup uncooked couscous
- Place bell pepper on foil-lined baking sheet.
- Broil 5 inches from heat (with electric oven door partially open) about 5 minutes on each side or until blistered.
- Place pepper in heavy-duty ziploc bag; seal and let stand 10 minutes to loosen skin.
- Peel pepper; remove and discard seeds.
- Dice pepper.
- Whisk oil, red wine vinegar, salt and red pepper in bowl.
- Cook mustard and cumin seeds in small skillet over medium heat, stirring constantly, 5 minutes oruntil toasted; immediately stir into oil mixture.
- Add tomato and cilantro and stir well.
- Bring water, salt, pepper and garlic to a boil in saucepan; stir in couscous.
- Remove from heat; cover and let stand 5 minutes or until liquid is absorbed.
- Transfer to a serving bowl; stir in diced vegetables.
- Drizzle with dressing and toss gently.