Red Pepper Couscous

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Red Pepper Couscous Recipe
Photo: Randy Dausch; Styling: Lindsey Lower
Red Pepper Couscous is quick and fresh—and a perfect complement to your main dish.
Serves 4 (serving size: about 1/2 cup)

Ingredients

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

Preparation

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.

Pecorino and Parsley: Bring 1 1/4 cups water to a boil. Add 3/4 cup Israeli couscous. Reduce heat to medium-low; cover and simmer 8 minutes. Stir in 1/4 cup chopped fresh flat-leaf parsley, 2 tablespoons shaved pecorino Romano cheese, 1 tablespoon toasted pine nuts, 1 teaspoon grated lemon rind, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Serves 4 (serving size: about 1/2 cup) CALORIES 148; FAT 2.9g (sat 1g); SODIUM 219mg

Tomato and Cucumber: Bring 1 1/4 cups water to a boil. Add 3/4 cup Israeli couscous. Reduce heat to medium-low; cover and simmer 8 minutes or until liquid is absorbed. Stir in 1/2 cup halved grape tomatoes, 1/2 cup diced seeded cucumber, 1/4 cup chopped red onion, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1 1/2 ounces crumbled feta cheese. Serves 4 (serving size: about 1/2 cup) CALORIES 156; FAT 2.6g (sat 1.6g); SODIUM 268mg

Nectarine and Basil: Bring 1 1/4 cups water to a boil. Add 3/4 cup Israeli couscous. Reduce heat to medium-low; cover and simmer 8 minutes or until liquid is absorbed. Stir in 1/3 cup chopped Vidalia or other sweet onion, 3 tablespoons chopped fresh basil, 2 tablespoons fresh orange juice, 1/4 teaspoon salt, and 1 medium nectarine, diced. Serves 4 (serving size: about 1/2 cup) CALORIES 143; FAT 0.4g (sat 0g); SODIUM 148mg

Created date

April 2014

Nutritional Information

Calories 179
Fat 4.9 g
Satfat 0.6 g
Monofat 3.3 g
Polyfat 0.5 g
Protein 5 g
Carbohydrate 29 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 150 mg
Calcium 9 mg