Bell Pepper and Fresh Mozzarella Couscous Recipe Print Page

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Photo by: Randy Mayor; Cindy Barr

Bell Pepper and Fresh Mozzarella Couscous

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

Yield: 1 serving (serving size: 2 cups)

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.

Nutritional Information

Amount per serving

Calories: 407
Calories from fat: 29%
Fat: 13.3g
Saturated fat: 5.1g
Monounsaturated fat: 4.9g
Polyunsaturated fat: 1g
Protein: 14.7g
Carbohydrate: 54.7g
Fiber: 3.5g
Cholesterol: 22mg
Iron: 2.2mg
Sodium: 798mg
Calcium: 197mg

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Bell Pepper and Fresh Mozzarella Couscous recipe