Randy Mayor; Cindy Barr
Yield
1 serving (serving size: 2 cups)

Bottled roasted red peppers and superfast-cooking couscous make this a perfect recipe for your busiest day. It can be doubled to make two meals. Use any leftover artichoke hearts, bell peppers, and mozzarella for a vegetarian pizza.

How to Make It

Step 1

Bring water to a boil in a small saucepan; gradually stir in couscous and salt. Remove from heat; cover and let stand 5 minutes. Fluff with a fork.

Step 2

Add bell peppers and remaining ingredients; toss gently to combine. Cover and chill.

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