Couscous Salad with Dried Tomato Vinaigrette


  • 1 red bell pepper
  • 1/2 medium purple onion, chopped
  • 1 medium cucumber, peeled, seeded and diced
  • 1/4 cup olive oil
  • 3 TBSP red wine vinegar
  • 1/4 tsp salt
  • 1/8 tsp ground red pepper
  • 1 TBSP mustard seeds
  • 1 TBSP cumin seeds
  • 1/3 cup minced dried tomato
  • 1/4 cup minced fresh cilantro
  • 1-1/2 cups water
  • 1/2 tsp pepper
  • 1 garlic clove, minced
  • 1 cup uncooked couscous, orzo or rice


  1. Place bell pepper on an aluminum foil-lined baking sheet. Broil 5 inches from heat for about 5 minutes on each side or until blistered. Place pepper in a zip-top plastic bag, seal and let stand 10 minutes to loosen skin. Peel, remove and discard seeds and chop. Mix pepper with onion and cucumber and set aside.
  2. Whisk oil, vinegar, salt and red pepper together in a small bowl.
  3. Cook mustard and cumin seeds in a small skillet over medium heat, stirring constantly for 5 minutes or until toasted. Immediately stir into oil mixture. Add tomato and cilantro, stirring well.
  4. Bring water, pepper, garlic and couscous to a boil and cook until couscous is done. Immediately add vegetables and stir well. Toss with dressing and serve.
  5. Note: Can also be chilled and served as a cold salad.

Yield: 8 servings