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.
Cooking Light JULY 2004
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.
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