Roasted-Pepper Couscous

Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 73mg
  • Calories: 428
  • Calories from fat: 0%
  • Carbohydrate: 73g
  • Cholesterol: 0mg
  • Fat: 9g
  • Fiber: 8g
  • Iron: 3mg
  • Protein: 13mg
  • Saturated fat: 1g
  • Sodium: 572mg

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

  1. 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.
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