Couscous Salad With Peppers, Olives, And Pine Nuts Recipe

• 2 c. Water
• 1/3 c. Currants or possibly raisins
• 3/4 tsp Salt
• 4 Tbsp. Extra virgin olive oil, (preferably extra-virgin)
• 1 1/2 c. Couscous
• 2 lrg Garlic cloves, chopped
• 1 sm Onion, minced fine
• 2 Tbsp. Red-wine vinegar
• 3 x Red bell peppers, roasted (procedure follows) and minced A, (3-oz) jar small pimiento-stuffed green olives (1/2 c. packed),liquid removed and sliced thin
• 2 Tbsp. Liquid removed capers
• 1/2 c. Pine nuts, toasted lightly
• 1/2 c. Finely minced fresh parsley leaves, (preferably flat-leafed)

Directions