Prep 0 mins
Cook 30 mins
We recently found couscous and this is one way my family enjoys it.4
- 2 medium carrots
- 1 medium onion, diced
- 1⁄4 cup julienned yellow sweet pepper
- 1⁄4 cup julienned sweet red pepper
- 2 tablespoons olive oil
- 4 teaspoons dried basil
- 1⁄4 teaspoon garlic salt
- 1⁄8 teaspoon pepper
- 1 dash hot pepper sauce
- 1 cup uncooked couscous
- 1 1⁄2 cups chicken broth
- In a skillet, saute the carrots, onion and peppers in oil for 5-6 minutes or until crisp-tender.
- Add the next five ingredients and mix well.
- Stir in the couscous.
- Add broth and bring to a boil.
- Cover and remove from the heat and let stand for 5-8 minutes.
- Fluff with a fork and serve immediately.
This couscous recipe is really, really yummy! The veggies go great together and the spices are just right. I especially enjoyed the tad of heat from the hot pepper sauce. I made this vegetarian using veggie broth and gluten free using quinoa. It worked out really well and Ill surely make this again.
THANK YOU SO MUCH for sharing this keeper with us, bmcnichol. What a quick, easy and delicious recipe!
Made and reviewed for PRMR Tag February 2012.
Made this to go with Peppered Salmon with Orange Marmalade Glaze#433382 and it was delicious. I did add mushrooms but followed the directions the rest of the way...definately a keeper and I will be using this again.
A delicious and easy to make couscous recipe which we greatly enjoyed with **Jubes**'s Marinated Lemon Lamb (Cutlets or Chops) and Katzen's Easy Roasted Vegetables. I omitted the hot pepper sauce - even the itsy-bitsiest dash would have been too hot for my zero tolerance! As I often do, I used that as my rationale for adding a generous quantity of minced garlic instead of the garlic salt. I used breezermom's Basic Chicken Stock. Certainly a recipe I'll be making again. Thank you for sharing it, bmcnichol. Made for Gimme 5.