Spanishy Couscous Salad

Spanishy Couscous Salad
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  • Extra-virgin olive oil, for drizzling (optional)
  • Freshly ground black pepper
  • 1 teaspoon kosher salt
  • 2 tablespoons finely chopped Italian parsley
  • ¼ cup finely chopped yellow onion
  • 1 cup coarsely chopped green Spanish olives
  • 1 cup roasted, salted whole almonds, coarsely chopped
  • + 12 more ingredients
    • 3 cups water
    • 3 cups dry couscous
    • For the salad::
    • Pinch granulated sugar
    • 1/8 teaspoon freshly ground black pepper
    • ½ teaspoon kosher salt
    • ½ teaspoon smoked paprika
    • 1 medium garlic clove, peeled
    • 3 tablespoons sherry vinegar
    • ¼ cup extra-virgin olive oil
    • ¾ cup jarred, roasted, and peeled piquillo or pimento peppers (about 8 ounces), drained
    • For the dressing::

For the dressing: Place all of the ingredients in a blender and blend until smooth; set aside. For the salad: Place the couscous in a 13-by-9-inch baking dish; set aside. Place the water in a small saucepan and bring to a boil over high heat. Pour the water over the couscous and stir...

View full recipe at Chow


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