2 cups water
1/3 cup currants or raisins
3/4 tsp. salt
4 Tbsp. olive oil
1 1/2 cups couscous
2 large garlic cloves, minced
1 small onion, finely chopped
2 Tbsp. red wine vinegar
3 red bell peppers, roasted and chopped (jarred or roast your own)
1/2 cup pimento-stuffed green olives, thinly sliced
2 Tbsp. drained capers
1/2 cup pine nuts, toasted lightly
1/2 cup finely chopped fresh parsley leaves (preferably flat-leafed)
Salt and pepper, to taste
•Place the water, currants or raisins, salt, and 1 Tbsp. of the oil in a small saucepan and bring to a boil. Stir in the couscous and let stand, covered and off the heat, for 5 minutes. Fluff with a fork and transfer to a bowl.
•In a small skillet, cook the garlic in 2 Tbsp. of the oil over moderate heat, stirring, until pale golden. Add the onion and cook, stirring, until softened. Add to the couscous along with the vinegar, bell peppers, olives, capers, pine nuts, parsley, and remaining 1 Tbsp. of oil. Season with salt and pepper.
•The salad may be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
Makes 6 to 8 small servings