Couscous, pepper and garlic salad (V) (TM)
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This recipe needs advance preparation!
| Couscous, pepper and garlic salad (V) (TM) | |
|---|---|
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| Servings: | Serves 4 |
| Ready in: | 3 hours, 37 minutes (incl. cooling and chilling time) |
| Prep. time: | 10 minutes |
| Cook time: | 27 minutes |
| Difficulty: | 
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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 orgin, but its flavours are a combination of Spanish and Maghreb
Ingredients
Ingredients
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- 50g olive oil
- 2 bulbs garlic, separated into cloves and peeled
- 380g Vegetable stock
- 180g couscous
- 2 large red peppers, roasted and peeled or preserved, and cut into strips
- 90g butter
For the dressing
- 125ml Gazpacho ligero con mostaza or tomato juice
- 1 tablespoon sherry vinegar
- 1½ teaspoons harissa
- 50g olive oil or less
- 4 tablespoons herbs, finely chopped, eg. chives, flat-leaved parsley
Method
- Add the oil and the peeled garlic to the bowl 20 minutes / Temp. Varoma / Speed Spoon / Reverse blade / MC Off
- Remove and strain the oil reserving it and the garlic
- Make the dressing - see below
- Add the stock 4 minutes / 100° C / Speed 1
- Stir in the couscous 2 minutes / 100° C / Speed 1 / Reverse blade
- Allow to stand until it has absorbed the liquid
- Stir in the butter 1 minute / 80° C / Speed 3 / Reverse blade
- Allow to cool and add the peppers, garlic and dressing 1 minute / Speed 3-4 / Reverse blade
- Chill in the fridge for 2-3 hours
To make the dressing
- After frying the garlic, chop the herbs 2-3 seconds / Turbo
- Add all the remaining dressing ingredients, making the reserved oil up to 60g 10 seconds / Speed 4 / Reverse blade
- Empty the bowl and reserve in the same container as the garlic
Chefs notes
If using preserved peppers do not chop beforehand