Ingredients:
2 cups water
1/3 cup raisins
3/4 teaspoon salt
4 tablespoons olive oil
1 1/2 cups couscous
2 garlic cloves, minced
1 small onions, chopped fine
2 tablespoons red wine vinegar
3 red peppers, roasted, peeled and chopped ( or from a jar)
1/2 cup small pimento stuffed olives, drained and sliced thin ( packed)
2 tablespoons capers, drained
1/2 cup pine nuts, toasted lightly
1/2 cup finely chopped parsley ( flat leaf if possible)
Directions:
In a small saucepan bring water to a boil with raisins, salt and 1 Tbsp oil. Stir in couscous, cover, and take off heat. Let stand for 5 minutes then fluff with a fork and transfer to a bowl to cool.
In a small skillet saute the onion and garlic in 2 Tbsp oil over medium low heat until pale golden and soft.
Stir onion mixture into the couscous along with the remaining ingredients including the remaining 1 Tbsp olive oil. Salt and pepper to taste.
Serve at room temperature.
This can be made a day ahead, covered and chilled. Bring to room temperature before serving.
Guessing at the servings.
Servings: 6
Time preparation: 10 min.
Time total: 25 min.