Christine Burns Rudalevige
Recipe by Cooking Light September 2014

Gallery

Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary test

Yield:
Serves 4 (serving size: 1/2 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

217 calories; fat 3.9g; saturated fat 0.5g; sodium 53mg.
Advertisement