members recipes

Ingredients
2 cups water

1/4 cup plus 1 tsp• extra-virgin olive oil

1 tsp• salt

2 cups instant couscous

1 1/2 roasted red bell peppers, peeled, seeded and coarsely chopped

1 1/2 cups mixed red and yellow cherry tomatoes, stemmed and halved lengthwise

1/4 cup chopped fresh mint, plus whole sprigs for garnish

1/4 cup fresh orange juice

1 Tbs• grated orange zest

3 Tbs• red wine vinegar

Method
In a saucepan over high heat, combine the water, the 1 tsp. olive oil and 1/2 tsp. of the salt and bring to a boil. Pour in the couscous, stirring constantly, then remove from the heat. Cover and let stand for 15 minutes. The liquid will be fully absorbed and the couscous will have plumped.

Transfer the couscous to a large serving bowl. Using a fork, fluff the couscous grains to separate them. Add the bell peppers, tomatoes, chopped mint, orange juice, orange zest, the 1/4 cup olive oil, the vinegar and the remaining 1/2 tsp. salt. Mix gently but well. Cover and refrigerate for at least 1 hour or up to 12 hours before serving to allow the flavors to blend.

Garnish with mint and serve the salad chilled or at room temperature. Serves 8.