roasted red pepper couscous

Name: roasted red pepper couscous
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 1/3 cups instant couscous; 2 tablespoons olive oil; 1 onion, thinly sliced; 1 medium zucchini, halved and sliced thinly; 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 nicoise olive, pitted

(1)

Recipe by kleigh83

If you can boil water then you can make this! A great way to liven up plain couscous especially if you love roasted red peppers as much as i do. You may have to go to a specialty grocery to find the nicoise olives (i havent looked for them in a regular grocery- they may have them im not sure) Anyway good luck and happy cooking.

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₃

cups instant couscous
2

tablespoons olive oil
1

onion, thinly sliced
1

medium zucchini, halved and sliced thinly
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 nicoise olive, pitted

DIRECTIONS

Place the couscous in a large bowl.
Bring 2 cups of lightly salted water to a boil.
Pour the water over couscous and cover with plastic wrap.
Let sit for 10 min.
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 min)
Add the zucchini and onion, along with the remaining ingredients to the couscous and mix well.
Season with aditional salt and freshly ground pepper if desired.

Submit a Recipe Correction