Spanishy Couscous Salad Recipe

Couscous can be bland without the help of some big flavor boosters. Here, a quick dressing of piquillo or pimento peppers is blended up with a little vinegar and smoked paprika. Toss in some salted almonds and briny olives and you have a zingy picnic side dish to go with grilled steak and some sangría. INGREDIENTS For the dressing: 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 For the salad: 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) INSTRUCTIONS For the dressing: Place all of the ingredients in a blender and blend until smooth; set aside. For the salad: Place the couscous in a 13-by-9-inch baking dish; set aside. Place the water in a small saucepan and bring to a boil over high heat. Pour the water over the couscous and stir once to combine. Cover with plastic wrap or a baking sheet and let stand until the water is absorbed, about 5 minutes. Uncover and lightly graze a fork over the surface of the couscous layer by layer until no clumps remain. Transfer to a large bowl. Add the dressing, almonds, olives, onion, parsley, and salt and fold everything in with a rubber spatula to combine. Taste and season with pepper as needed. Refrigerate until ready to serve. Drizzle with olive oil just before serving, if desired.