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Rainbow bell pepper couscous recipe

Rainbow bell pepper couscous recipe

By Ethan Ratanakosin
15’ Prep time
5’ Cook time
20’ Total time
189 Calories
4 Serving
Ethan Ratanakosin 0 Followers

Step by Step

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Step 1

Heat the olive oil in a medium saucepan over medium heat; add the garlic and shallots and cook, stirring frequently, until fragrant, about 2 minutes. Add 2/3 cup water, the bell peppers, oregano, 1 teaspoon salt and pepper to taste, bring to a boil over high heat and cook until the peppers just begin to soften, 2 to 3 minutes. Stir in the couscous, immediately cover and remove from the heat. Let stand, covered, until the liquid is absorbed and the couscous is tender, about 7 minutes.
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Step 2

Transfer to a platter or large bowl and serve with lemon wedges for squeezing.

Ingredient

  • Clove garlic
    Clove garlic
  • Plus 1 teaspoon extra-virgin olive oil
    Plus 1 teaspoon extra-virgin olive oil
  • Shallot or 1/2 small red onion
    Shallot or 1/2 small red onion
  • Red
    Red
  • Finely chopped fresh oregano
    Finely chopped fresh oregano
  • Whole wheat couscous
    Whole wheat couscous
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