Spanishy Couscous Salad Recipe

• 3/4 cup jarred, roasted, and peeled piquillo or pimento peppers (about 8 ounces), drained
• 1/4 cup extra-virgin olive oil
• 3 tablespoons sherry vinegar
• 1 medium garlic clove, peeled
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• Pinch granulated sugar
• 3 cups dry couscous
• 3 cups water
• 1 cup roasted, salted whole almonds, coarsely chopped
• 1 cup coarsely chopped green Spanish olives
• 1/4 cup finely chopped yellow onion
• 2 tablespoons finely chopped Italian parsley
• 1 teaspoon kosher salt
• Freshly ground black pepper
• Extra-virgin olive oil, for drizzling (optional)

1. Place all of the ingredients in a blender and blend until smooth; set aside.
2. Place the couscous in a 13-by-9-inch baking dish; set aside.
3. Place the water in a small saucepan and bring to a boil over high heat.
4. Pour the water over the couscous and stir once to combine.
5. Cover with plastic wrap or a baking sheet and let stand until the water is absorbed, about 5 minutes.
6. Uncover and lightly graze a fork over the surface of the couscous layer by layer until no clumps remain.
7. Transfer to a large bowl.
8. Add the dressing, almonds, olives, onion, parsley, and salt and fold everything in with a rubber spatula to combine.
9. Taste and season with pepper as needed.
10. Refrigerate until ready to serve.
11. Drizzle with olive oil just before serving, if desired.

peppers, extravirgin olive oil, sherry vinegar, garlic, paprika, kosher salt, freshly ground black pepper, sugar, couscous, water, almonds, green spanish, yellow onion, italian parsley, kosher salt, freshly ground black pepper, extravirgin olive oil

Taken from www.chowhound.com/recipes/spanishy-couscous-salad-29671 (may not work)