Rainbow Bell Pepper Couscous (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This super-easy side dish can be served warm, but it's also delicious chilled and served as a salad. Ingredients:
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 |
Directions:
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. 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. Stir in the couscous, immediately cover and remove from the heat. Let stand, covered, until the liquid is absorbed and the couscous is tender, about 7 minutes.
2. Transfer to a platter or large bowl and serve with lemon wedges for squeezing.
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