6 servings

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.

How to Make It

Step 1

Place bell pepper on an aluminum foil-lined baking sheet.

Step 2

Broil 5 inches from heat (with electric oven door partially open) about 5 minutes on each side or until blistered.

Step 3

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.

Step 4

Whisk oil and next 5 ingredients in a small bowl.

Step 5

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.

Step 6

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.

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