Roasted-Pepper Couscous

Recipe from

Nutritional Information

Calcium 73 mg
Calories 428
Caloriesfromfat 0 %
Carbohydrate 73 g
Cholesterol 0 mg
Fat 9 g
Fiber 8 g
Iron 3 mg
Protein 13 mg
Satfat 1 g
Sodium 572 mg

Ingredients

1 1/3 cups instant couscous
2 tablespoons olive oil
1 onion, thinly sliced
1 medium zucchini, halved and thinly sliced
1 12-ounce jar roasted red peppers, drained and minced
1 15-ounce can chickpeas, drained and rinsed well
1 tablespoon lemon juice
1/4 cup basil leaves, torn in half
1/4 cup niçoise olives, pitted

Preparation

Place the couscous in a large bowl. Bring 2 cups of lightly salted water to a boil. Pour the water over the couscous and cover with plastic wrap. Let sit for 10 minutes. Uncover and fluff with a fork. Meanwhile, heat the oil in a skillet over medium heat. Add the onion and zucchini and cook until lightly browned, about 5 minutes. Add the zucchini and onion, along with the remaining ingredients, to the couscous and mix well. Season with additional salt and freshly ground pepper, if desired.

Note:

Jane Kirby and Kay Chun and Jenny Rosenstrach,

April 2002