Strange yet Wonderful Couscous Salad

The list of ingredients may sound odd but the resulting blend of flavours is really amazing. I'd forgotten about this until I went through my old recipe box and I'm so glad I did. But, probably not for kids. I got this from a magazine a long time ago, can't remember which one.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 2  cups water
• 1⁄3 cup raisins
• 3⁄4 teaspoon salt
• 4  tablespoons olive oil
• 1 1⁄2 cups couscous
• 2  garlic cloves, minced
• 1  small onion, chopped fine
• 2  tablespoons red wine vinegar
• 3  red peppers, roasted, peeled and chopped (or from a jar)
• 1⁄2 cup  small  pimento stuffed olive, drained and sliced thin (packed)
• 2  tablespoons capers, drained
• 1⁄2 cup pine nuts, toasted lightly
• 1⁄2 cup  finely chopped parsley (flat leaf if possible)

Directions

1. In a small saucepan bring water to a boil with raisins, salt and 1 Tbsp oil. Stir in couscous, cover, and take off heat. Let stand for 5 minutes then fluff with a fork and transfer to a bowl to cool.
2. In a small skillet saute the onion and garlic in 2 Tbsp oil over medium low heat until pale golden and soft.
3. Stir onion mixture into the couscous along with the remaining ingredients including the remaining 1 Tbsp olive oil. Salt and pepper to taste.
4. Serve at room temperature.
5. This can be made a day ahead, covered and chilled. Bring to room temperature before serving.
6. Guessing at the servings.