Rainbow Bell Pepper Couscous

  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)

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