Bell Pepper and Fresh Mozzarella Couscous |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. Ingredients:
1/2 cup water |
1/3 cup uncooked couscous |
1/8 teaspoon salt |
1/4 cup chopped bottled roasted red bell peppers |
1/4 cup canned artichoke hearts, rinsed, drained, and chopped |
1/4 cup (1 ounce) chopped fresh mozzarella cheese |
1 tablespoon chopped fresh basil |
1 tablespoon balsamic vinegar |
1 teaspoon extravirgin olive oil |
1/8 teaspoon freshly ground black pepper |
2 kalamata olives, pitted and sliced |
Directions:
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.
2. Add bell peppers and remaining ingredients; toss gently to combine. Cover and chill.
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