Rainbow Bell Pepper Couscous

• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 1 large clove garlic, minced
• 1 large shallot or 1/2 small red onion, minced
• 3 medium red, yellow, green or orange bell peppers or a mix, finely diced
• 2 teaspoons finely chopped fresh oregano
• Kosher salt and freshly ground black pepper
• 2/3 cup whole wheat couscous
• Lemon wedges, for serving

1. Heat the olive oil in a medium saucepan over medium heat; add the garlic and shallots and cook, stirring frequently, until fragrant, about 2 minutes.
2. Add 2/3 cup water, the bell peppers, oregano, 1 teaspoon salt and pepper to taste, bring to a boil over high heat and cook until the peppers just begin to soften, 2 to 3 minutes.
3. Stir in the couscous, immediately cover and remove from the heat.
4. Let stand, covered, until the liquid is absorbed and the couscous is tender, about 7 minutes.
5. Transfer to a platter or large bowl and serve with lemon wedges for squeezing.

extravirgin olive oil, clove garlic, shallot, red, fresh oregano, kosher salt, whole wheat couscous, lemon wedges

Taken from www.foodnetwork.com/recipes/food-network-kitchens/rainbow-bell-pepper-couscous-recipe.html (may not work)