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)

Description

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