2 cups water
1/4 cup plus 1 tsp. extra virgin olive oil
1 tsp salt
2 cups couscous (1 box)
1 1/2 cups roasted red bell peppers chopped (jarred peppers are fine,too)
1 1/2 cups cherry tomatoes 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
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 heat. Cover and let stand 15 minutes.
Transfer the couscous to a large serving bowl. Using a fork, fluff the couscous rains to separate them. Add the bell peppers, tomatoes, chopped mint, orange juice orange zest, the 1/4 cup of olive oil, the vinegar and the remaining 1/2 tsp. of 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 the mint sprigs and serve the salad chilled or at room
Recipe courtesy www.williams-sonoma.com/recipe