Couscous Salad with Cherry Tomatoes and Bell Peppers

Serves 8

Ingredients:
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

Directions:
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
temperature.

Recipe courtesy www.williams-sonoma.com/recipe