How to Make Spanish Couscous Salad

Serves: 8-10

Preparation time: 15 mins + 1 hour (inactive)

Cooking time: 5 mins

Ingredients needed to make Spanish Couscous Salad:

For the salad:

• 3 cups dry couscous
• 1 cup green Spanish olives, roughly chopped
• 1 cup salted whole almonds, roasted and roughly chopped
• 2 tbsp fresh Italian parsley, finely chopped
• ¼ cup yellow onion, finely chopped
• 3 cups water
• Freshly ground black pepper to taste
• 1 tsp sea salt
• Extra virgin olive oil, for drizzling

For the dressing:

• ¼ cup extra virgin olive oil
• 1 garlic clove, peeled
• Pinch of granulated sugar
• ¾ cup jarred roasted pimento peppers, drained
• 3 tbsp sherry vinegar
• 1/8 tsp freshly ground black pepper
• ½ tsp sea salt
• ½ tsp smoked paprika

Cooking instructions for Spanish Couscous Salad:

• To make the dressing, dump all its ingredients into a food processor and pulse them into a smooth puree; keep aside.
• To make the salad, spread the couscous across a 13’’x9’’ baking pan and keep aside.
• Empty the measured cups of water into a small saucepan and bring it to a boil over high flame.
• Tip the water into the pan and give it a nice stir to mix well.
• Wrap the surface of the pan with a cling film to trap the steam within it and let it rest for about 5 minutes to let the couscous cook in it.
• Once the couscous absorbs the water, peel off the cling film and fluff the couscous with a fork to remove any clumps.
• Tip the couscous into a large salad bowl and pour in the prepared dressing.
• Throw in the olives, almonds as well as onions over it and sprinkle the chopped parsley on top.
• Season with a dash of salt and stir them all together until they are distributed evenly throughout the couscous.
• Adjust the seasonings and stir in fair amount of black pepper to taste.
• Leave in the fridge to chill and drizzle a good lug of oil over the salad just before serving.
• Serve cold.

 Image credit: Wikimedia Commons

Last Updated on April 21, 2013 by