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.
1/2 cup water
1/3 cup uncooked couscous
1/8 teaspoon salt
1/4 cup chopped bottled roasted red bell peppers
1/4 cup canned artichoke hearts, rinsed, drained, and chopped
1/4 cup (1 ounce) chopped fresh mozzarella cheese
1 tablespoon chopped fresh basil
1 tablespoon balsamic vinegar
1 teaspoon extravirgin olive oil
1/8 teaspoon freshly ground black pepper
2 kalamata olives, pitted and sliced
How to Make It
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.
Add bell peppers and remaining ingredients; toss gently to combine. Cover and chill.
I tripled the recipe, and used Israeli couscous. I also replaced half of the water with chicken broth. Half of my family really liked it; the other half thought it was good but was missing something. I'm not sure the mozzarella brought anything special to the recipe; I'm not a big feta fan, but maybe that would have been better. This is a good base recipe that you can build on.