Red Pepper Couscous

Photp: Randy Mayor; Food Styling: Kellie Gerb Kelley; Prop Styling: Lindsey Lower

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

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Nutritional Information

Amount per serving
  • Calories: 217
  • Fat: 3.9g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 0.0g
  • Carbohydrate: 0.0g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 53mg
  • Calcium: 0.0mg

Ingredients

  • 1 tablespoon olive oil
  • 1 cup uncooked Israeli couscous
  • 3/4 cup chopped red bell pepper
  • 1/2 cup chopped red onion
  • 1 1/2 cups unsalted chicken stock
  • 1 tablespoon unsalted tomato paste

Preparation

  1. Heat olive oil in a saucepan over medium heat. Add couscous; sauté 3 minutes. Add bell pepper and onion; sauté 4 minutes. Add chicken stock and tomato paste; bring to a boil. Cover, reduce heat, and simmer 10 minutes.
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