roasted red pepper couscous |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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. 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 |
Directions:
1. Place the couscous in a large bowl.
2. Bring 2 cups of lightly salted water to a boil.
3. Pour the water over couscous and cover with plastic wrap.
4. Let sit for 10 min.
5. Uncover and fluff with a fork.
6. Meanwhile heat the oil in a skillet over medium heat.
7. Add the onion and zucchini and cook until lightly browned.(about 5 min)
8. Add the zucchini and onion, along with the remaining ingredients to the couscous and mix well.
9. Season with aditional salt and freshly ground pepper if desired.
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