This quick and easy side dish from Eagle, Idaho’s Trisha Kruse is as tasty as it is colorful. The mild flavor makes it a great accompaniment to all sorts of entrees—especially those with Mediterranean flair.
- 1/4 cup each chopped sweet red, yellow and green pepper
- 1/4 cup chopped onion
- 1 garlic clove, minced
- 2 teaspoons olive oil
- 1/3 cup chicken broth
- 1/4 cup uncooked couscous
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- In a small saucepan, saute the peppers, onion and garlic in oil until crisp-tender. Add broth; bring to a boil. Stir in couscous, salt and pepper. Cover and remove from the heat. Let stand for 5 minutes. Fluff with a fork. Yield: 2 servings.
Originally published as Peppered Couscous in Cooking for 2 Fall 2006, p25
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