Serves: 6 to 8

2 cups water
1/2 cup raisins or currants
1/2 teaspoon salt
1 tablespoon olive oil
1 1/2 cups couscous
2 large garlic cloves, minced
2 tablespoons olive oil
1 small onion, chopped fine
2 tablespoons red wine vinegar
1 tablespoon olive oil
3 red bell peppers, roasted and chopped
1/2 cup sliced green olives drained
2 teaspoons capers
1/2 cup pine nuts, toasted lightly
1/2 cup chopped flat-leafed parsley

Bring the water to a boil with raisins or currants, salt and 1 tablespoon oil. Stir in the couscous and let stand, covered, off heat 5 minutes. Loosen the grains with a fork and transfer to a bowl.
In a small skillet, cook garlic in 2 tablespoons oil over medium heat, stirring until pale golden. Add onion, and cook, stirring until softened. Stir onion mixture into couscous with vinegar and remaining 1 tablespoon olive oil, and remaining ingredients. Season with salt and pepper to taste. Salad may be made a day in advance. Serve at room temperature.