Bell Pepper and Fresh Mozzarella Couscous

Bell Pepper and Fresh Mozzarella Couscous Recipe
Randy Mayor; Cindy Barr
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.

Yield:

1 serving (serving size: 2 cups)

Recipe from

Nutritional Information

Calories 407
Caloriesfromfat 29 %
Fat 13.3 g
Satfat 5.1 g
Monofat 4.9 g
Polyfat 1 g
Protein 14.7 g
Carbohydrate 54.7 g
Fiber 3.5 g
Cholesterol 22 mg
Iron 2.2 mg
Sodium 798 mg
Calcium 197 mg

Ingredients

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

Preparation

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.

Note:

Maureen Callahan,

July 2004
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