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Bell Pepper and Fresh Mozzarella Couscous

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.

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

Nutrition 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

How to Make It

  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.

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