Couscous, pepper and garlic salad (V) (TM)

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Couscous, pepper and garlic salad (V) (TM)
Couscous, pepper and garlic salad (V) (TM)
Servings:Serves 4
Calories per serving:311
Ready in:3 hours, 37 minutes
Prep. time:3 hours, 10 minutes
Cook time:27 minutes
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:1st March 2014

The peppers and garlic are roasted. Preserved roasted red peppers such as Pimientos del Piquillo de Lodosa are excellent for this recipe and a great time saver. The recipe has no particular country of origin, but its flavours are a combination of Spanish and Maghreb


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For the dressing


  1. Add the oil and the peeled garlic to the bowl 20 minutes / Temp. Varoma / Speed Spoon / Reverse blade / MC Off
  2. Remove and strain the oil reserving it and the garlic
  3. Make the dressing - see below
  4. Add the stock 4 minutes / 100° C / Speed 1
  5. Stir in the couscous 2 minutes / 100° C / Speed 1 / Reverse blade
  6. Allow to stand until it has absorbed the liquid
  7. Stir in the butter 1 minute / 80° C / Speed 3 / Reverse blade
  8. Allow to cool and add the peppers, garlic and dressing 1 minute / Speed 3-4 / Reverse blade
  9. Chill in the fridge for 2-3 hours

To make the dressing

  1. After frying the garlic, chop the herbs 2-3 seconds / Turbo
  2. Add all the remaining dressing ingredients, making the reserved oil up to 60g 10 seconds / Speed 4 / Reverse blade
  3. Empty the bowl and reserve in the same container as the garlic

Chefs notes

If using preserved peppers do not chop beforehand

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