Randy Mayor; Cindy Barr
Yield
1 serving (serving size: 2 cups)

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.

How to Make It

Step 1

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.

Step 2

Add bell peppers and remaining ingredients; toss gently to combine. Cover and chill.

Ratings & Reviews

iumgrad2's Review

aeroncaskb
September 08, 2010
I tripled the recipe, and used Israeli couscous. I also replaced half of the water with chicken broth. Half of my family really liked it; the other half thought it was good but was missing something. I'm not sure the mozzarella brought anything special to the recipe; I'm not a big feta fan, but maybe that would have been better. This is a good base recipe that you can build on.

aeroncaskb's Review

HeatherMcC
March 31, 2009
Very easy and very filling. I made exactly as stated and it was good.

HeatherMcC's Review

iumgrad2
February 23, 2009
Super tasty and super fast = Wow