Tunisian Couscous Salad

Cooking Instructions

Preheat the broiler. Put the peppers on a sheet pan lined with foil and broil for about 15 minutes, turning once or twice to ensure they blister and blacken evenly. Remove to a bowl, cover with plastic wrap, and let cool. Peel, seed, and cut into 1/2-inch dice. Set aside.

Put the couscous in a large mixing bowl. Pour 2-1/4 cups boiling water over the couscous. Add 1/2 teaspoon salt and stir. Cover with plastic wrap, and let stand for 10 to 15 minutes, or until swollen and tender.

In a small bowl, combine the olive oil, lemon juice, and cumin. Season with salt, pepper, and cayenne to taste.

Fluff the couscous with a fork. Add the cucumber, olives, green onions, garlic, tomatoes [see below], and roasted peppers. Pour the dressing over the couscous and toss to combine. Let stand at room temperature for at least 1 hour. Just before serving, stir in the parsley.

Wine Pairing(s)

Desert Eagle Shiraz

The Furst Gewurztraminer

Selbach Oster Riesling Dry

Two Hands 'Lily's Garden' Shiraz

Fox Gordon 'Eight Uncles' Shiraz

S.A. Prum 'Essence' Riesling

Vereinigte Hospitien 'Piesporter Goldtröpfchen' Riesling Kabinett

Alice White Shiraz

Plantagenet 'Hazard Hill' Shiraz

Rolling Shiraz