Couscous Salad with Dried Tomato Vinaigrette

Southern Living
Toasting the spices and using dried tomatoes give this salad added flavor . You can substitute rice or orzo for the couscous; add chopped cooked chicken or shrimp to make it a main dish.
6 servings


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1 red bell pepper
1/2 medium-size purple onion
1 medium cucumber
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 seeds
1/3 cup minced dried tomato
1/4 cup minced fresh cilantro
1 1/2 cups water
1/2 teaspoon salt
1/2 teaspoon pepper
1 garlic clove, pressed
1 cup uncooked couscous


Place bell pepper on an aluminum 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 a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skin. Peel pepper; remove and discard seeds. Dice pepper and onion; peel, seed, and dice cucumber. Set vegetables aside.

Whisk oil and next 5 ingredients in a small bowl.

Cook mustard and cumin seeds in a small skillet over medium heat, stirring constantly, 5 minutes or until toasted; immediately stir into oil mixture. Add tomato and cilantro, stirring dressing well.

Bring water and next 3 ingredients to a boil in a 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; toss gently.

Created date

October 2003

Nutritional Information

Calories 231
Caloriesfromfat 39 %
Fat 10.2 g
Satfat 1.3 g
Cholesterol 0.0 mg
Sodium 364 mg
Carbohydrate 30.1 g
Fiber 0.9 g
Protein 5.5 g