Red Pepper Couscous

Red Pepper Couscous is quick and fresh—and a perfect complement to your main dish.

Yield: Serves 4 (serving size: about 1/2 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 179
  • Fat: 4.9g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 5g
  • Carbohydrate: 29g
  • Fiber: 1g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 150mg
  • Calcium: 9mg

Ingredients

  • 3/4 cup chopped red bell pepper
  • 1/2 cup chopped red onion
  • 4 teaspoons olive oil
  • 3/4 cup Israeli couscous
  • 1 1/4 cups water
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1 jalapeño pepper, seeded and finely chopped

Preparation

  1. 1. Sauté bell pepper and onion in oil 3 minutes. Add couscous, 1 1/4 cups water, salt, and black pepper; bring to a boil. Reduce heat to medium-low; cover and simmer 8 minutes. Stir in juice, cilantro, and jalapeño.
  2. Pecorino and Parsley: Bring 1 1/4 cups water to a boil. Add 3/4 cup Israeli couscous. Reduce heat to medium-low; cover and simmer 8 minutes. Stir in 1/4 cup chopped fresh flat-leaf parsley, 2 tablespoons shaved pecorino Romano cheese, 1 tablespoon toasted pine nuts, 1 teaspoon grated lemon rind, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Serves 4 (serving size: about 1/2 cup) CALORIES 148; FAT 2.9g (sat 1g); SODIUM 219mg
  3. Tomato and Cucumber: Bring 1 1/4 cups water to a boil. Add 3/4 cup Israeli couscous. Reduce heat to medium-low; cover and simmer 8 minutes or until liquid is absorbed. Stir in 1/2 cup halved grape tomatoes, 1/2 cup diced seeded cucumber, 1/4 cup chopped red onion, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1 1/2 ounces crumbled feta cheese. Serves 4 (serving size: about 1/2 cup) CALORIES 156; FAT 2.6g (sat 1.6g); SODIUM 268mg
  4. Nectarine and Basil: Bring 1 1/4 cups water to a boil. Add 3/4 cup Israeli couscous. Reduce heat to medium-low; cover and simmer 8 minutes or until liquid is absorbed. Stir in 1/3 cup chopped Vidalia or other sweet onion, 3 tablespoons chopped fresh basil, 2 tablespoons fresh orange juice, 1/4 teaspoon salt, and 1 medium nectarine, diced. Serves 4 (serving size: about 1/2 cup) CALORIES 143; FAT 0.4g (sat 0g); SODIUM 148mg
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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