Spanishy Couscous Salad

Posted by: "Ginny" -May have gotten this from one of my recipe groups, but need to share for it is one of the biggest hits I have had in ages giving out 67 copies so far between church and community groups.

Spanishy Couscous Salad

Total: 50 mins
Makes: 8 to 10 servings

INGREDIENTS

For the dressing:

3/4 cup jarred, roasted, and peeled piquillo or pimento peppers (about

8 ounces), drained
1/4 cup extra-virgin olive oil
3 tablespoons sherry vinegar
1 medium garlic clove, peeled
1/2 teaspoon smoked paprika
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Pinch granulated sugar

For the salad:

3 cups dry couscous

3 cups water

1 cup roasted, salted whole almonds, coarsely chopped

1 cup coarsely chopped green Spanish olives

1/4 cup finely chopped yellow onion

2 tablespoons finely chopped Italian parsley

1 teaspoon kosher salt

Freshly ground black pepper
Extra-virgin olive oil, for drizzling (optional)

INSTRUCTIONS

For the dressing:

1. Place all of the ingredients in a blender and blend until smooth; set aside.

For the salad:

1. 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 once to combine. Cover with plastic wrap or a baking sheet and let stand until the water is absorbed, about 5 minutes. Uncover and lightly graze a fork over the surface of the couscous layer by layer until no clumps remain. Transfer to a large bowl.

2. Add the dressing, almonds, olives, onion, parsley, and salt and fold everything in with a rubber spatula to combine. Taste and season with pepper as needed. Refrigerate until ready to serve. Drizzle with olive oil just before serving, if desired.

3. Other additions can be summer sausage or a cured variety of ham.