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Parve
Easy
1 Hour, 45 Minutes
Diets 
The roasted garlic dressing adds so much richness and flavor to the couscous in this colorful, starchy side dish.
1 large head garlic
1 and 1/2 cups water
1 cup Gefen Couscous, uncooked
2 tablespoons Gefen Low-Fat Mayonnaise
2 tablespoons Kedem Red Wine Vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup chopped red pepper
1/4 cup finely chopped celery
Peel outer skin from garlic head. Place garlic cut-side up in the center of a piece of heavy-duty aluminum oil. Fold foil over garlic, sealing tightly.
Bake at 350 degrees for one hour or until garlic is soft. Remove from oven. Cool for 10 minutes. Remove papery skin from garlic. Squeeze pulp from each clove into a bowl.
Meanwhile, bring water to a boil. Remove from heat. Add couscous, cover, and let stand for 10 to 12 minutes or until liquid is absorbed. Fluff with fork.
Prepare the dressing: In a separate bowl, combine mayonnaise with vinegar, salt, and pepper in a bowl. Stir well. Add garlic pulp. Stir well.
Combine couscous, red pepper, and celery in a bowl. Add mayonnaise mixture and toss well. Cover and chill for three hours.
Photography and Styling by Chavi Feldman
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