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Couscous Salad with Roasted Pimento, Olive, and Pomegranate

Couscous Salad

 3 medium bell peppers
 10 green nocellara olives, pits removed and sliced
 1 pomegranate, seeds removed
 1 ½ cups couscous
 1 tsp garlic, minced
 1 tsp apple cider vinegar
 1 tbsp virgin olive oil
 1 ½ boiling water
 1 lemon, zest and juice
 salt and pepper to taste
 1 tbsp chopped parsley
1

Place the couscous and garlic in a large bowl. Pour over the hot water and virgin olive oil and shake to level out the couscous. Cover tightly with cling film and set aside.

2

Over a naked flame or blowtorch, scorch the outside of the peppers to blacken the skins. Set aside on a plate and allow to cool.

3

Once cool enough to handle, remove the skins and break the peppers into quarters. Remove any seeds and membranes from the peppers.

4

Cut the pomegranate in half horizontally and remove the seeds into a clean bowl. Pick through the seeds to remove any membrane.

5

Remove the cling film from the couscous and add the lemon juice, chopped parsley, lemon zest, and vinegar. Use a fork to fluff up the couscous and mix and combine the flavors.

6

Taste and then season with salt and pepper.

7

Julienne half the roasted peppers and roughly chop the other half. These can be added to the couscous along with the sliced olives, and mixed through, if being served family-style in a large bowl or if making individual plates, layered up in a ring or mold.

8

Serve with grilled crusty bread.

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Photo credit: Ruben Cabrera

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Only the top restaurants, promos, and specials, hand selected by Miami foodies.

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