Tuesday, February 10, 2015

Red Pepper Couscous

D and I made this together.  Not because it was difficult, but because I decided to help, and he let me.  (I cut the cilantro).  It was an easy dish and came together quickly.

We might add cumin in it next time.

We had with Grilled Chipotle Marinated Chicken.

Red Pepper Couscous

Photo by ALB
Red Pepper Couscous is quick and fresh—and a perfect complement to your main dish.

Yield: Serves 4 (serving size: about 1/2 cup)

3/4 cup chopped red bell pepper
1/2 cup chopped red onion
4 teaspoons olive oil (used 3)
3/4 cup Israeli couscous (used regular)
1 1/4 cups water
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons fresh lime juice (used 2)
2 tablespoons chopped fresh cilantro
1 jalapeño pepper, seeded and finely chopped

1. Sauté bell pepper and onion in oil 3 minutes. Add couscous, 1 1/4 cups water, salt, and black pepper; bring to a boil. Reduce heat to medium-low; cover and simmer 8 minutes. Stir in juice, cilantro, and jalapeño.

Nutritional Information
Calories: 179; Fat: 4.9g; Saturated fat: 0.6g; Monounsaturated fat: 3.3g; Polyunsaturated fat: 0.5g; Protein: 5g; Carbohydrate: 29g; Fiber: 1g; Cholesterol: 0.0mg; Iron: 0.0mg; Sodium: 150mg; Calcium: 9mg

Cooking Light JUNE 2014

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