Tunisian Couscous Salad

• 3 medium red bell peppers
• 10 ounces instant couscous (about 1 1/2 cups)
• Salt
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 1 teaspoon ground cumin
• Pinch of cayenne pepper
• Freshly ground black pepper
• 1 pound ripe beefsteak tomatoespeeled, seeded and cut into 1/2 -inch dice
• 1 large seedless cucumber, peeled and cut into 1/2-inch dice
• 1/2 cup Moroccan or other small, oil-cured black olives, pitted and coarsely chopped
• 2 scallions, white and tender green, minced
• 1 large garlic clove, minced
• 2 tablespoons finely chopped fresh flat-leaf parsley

1. Roast the bell peppers over a gas flame or under a broiler, turning, until charred all over.
2. Transfer the peppers to a paper bag and let steam for 10 minutes.
3. Remove the skin, cores, seeds, and ribs and cut the peppers into 1/2-inch dice.
4. In a saucepan, bring 2 1/4 cups of water to a boil.
5. Stir in the couscous and 1/2 teaspoon salt.
6. Cover and let stand until tender, about 5 minutes.
7. In a small bowl, combine the olive oil, lemon juice, cumin, and cayenne and season with salt and pepper.
8. Fluff the couscous with a fork.
9. Add the roasted peppers, tomatoes, cucumber, olives, scallions and garlic.
10. Pour the dressing over the couscous and toss to combine.
11. Let stand at room temperature for at least 1 hour or up to 4 hours.
12. Just before serving, stir in the parsley.

red bell peppers, couscous, salt, olive oil, lemon juice, ground cumin, cayenne pepper, freshly ground black pepper, beefsteak, cucumber, black olives, scallions, garlic, parsley

Taken from www.foodandwine.com/recipes/tunisian-couscous-salad (may not work)