details
- Serves 8
- Prep time: 25 minutes
- Total time: 25 minutes, plus chilling
- 2 cups water
- 1/4 cup, plus 1 teaspoon olive oil
- Salt
- 2 cups plain, instant couscous
- 1 jar (8 ounce) roasted red bell peppers, drained & coursely chopped
- 1 1/2 cups cherry tomatoes, cut in half
- 1/4 cup chopped fresh mint
- 1/4 cup orange juice
- 3 tablespoons red wine vinegar
directions
Combine the water, the 1 teaspoon olive oil, and 1/2 teaspoon of salt in a saucepan over high heat. Bring to a boil. Pour in the couscous, stir, and remove from the heat. Cover and let stand for 10 minutes. (If the liquid isn’t fully absorbed, let stand for another 5 minutes.)
Transfer the couscous to a large bowl. Using a fork, fluff the couscous grains to separate them. Add the bell peppers, tomatoes, chopped mint, orange juice, 1/4 cup olive oil, vinegar, and 1/2 teaspoon salt. Mixed thoroughly, but gently.
Cover and refrigerate for at least 1 hour (and up to 12 hours) before serving, so all the flavors can meld.