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Couscous with Peppers and Onions picture

Couscous with Peppers and Onions

Couscous looks like a grain, but is actually semolina pasta. It cooks in 5 minutes and goes with just about everything. Try it!

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  • 2 tablespoons extra virgin olive oil
  • 1 red bell pepper, stem and seeds removed and cut into 1-inch long thin strips
  • 1/2 red onion, thinly sliced
  • 1 cup couscous

Serves 4 as a side

  1. Heat the olive oil in a medium skillet over medium heat. When hot, add the red pepper and onion. Cook, stirring occasionally, until the vegetables start to brown, about 7 to 10 minutes.  
  2. Meanwhile, in a medium saucepan, bring 1 cup of water to a boil. Add 1/4 teaspoon salt and then pour in the couscous while whisking. Once the couscous has been incorporated, turn off the heat and cover the pot. Let stand for at least 5 minutes before removing lid.
  3. When ready to serve, use a fork to fluff the couscous and separate the grains. Add the couscous to the skillet with the vegetables and stir to combine. If the mixture appears dry, add more olive oil, one tablespoon at a time, until you are happy with the consistency. Taste the mixture and add more salt and pepper as desired. Serve warm or at room temperature.

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