Couscous Salad with Dried Tomato Vinaigrette

Ingredients

• 1 cup couscous uncooked
• 1 medium cucumber 
• 1 tablespoon cumin seeds 
• 0.3 cup tomatoes dried minced
• 0.3 cup cilantro leaves fresh minced
• 1  garlic clove pressed
• 0.1 teaspoon ground pepper red
• 1 tablespoon mustard seeds 
• 0.3 cup olive oil 
• 0.5 teaspoon pepper 
• 0.5 medium size purple onion 
• 1  bell pepper red
• 3 tablespoons red wine vinegar 
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 1.5 cups water 

Equipment

• bowl
• frying pan
• baking sheet
• sauce pan
• oven
• whisk
• aluminum foil
• ziploc bags

Directions

1. Place bell pepper on an aluminum foil-lined baking sheet.
2. Broil 5 inches from heat (with electric oven door partially open) about 5 minutes on each side or until blistered.
3. Place pepper in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skin. Peel pepper; remove and discard seeds. Dice pepper and onion; peel, seed, and dice cucumber. Set vegetables aside.
4. Whisk oil and next 5 ingredients in a small bowl.
5. Cook mustard and cumin seeds in a small skillet over medium heat, stirring constantly, 5 minutes or until toasted; immediately stir into oil mixture.
6. Add tomato and cilantro, stirring dressing well.
7. Bring water and next 3 ingredients to a boil in a saucepan; stir in couscous.
8. Remove from heat; cover and let stand 5 minutes or until liquid is absorbed.
9. Transfer to a serving bowl; stir in diced vegetables.
10. Drizzle with dressing; toss gently.