Rainbow Bell Pepper Couscous

Name: Rainbow Bell Pepper Couscous
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 1 tablespoon plus 1 teaspoon extra-virgin olive oil; 1 large clove garlic, minced; 1 large shallot or 1/2 small red onion, minced; 3 medium red, yellow, green or orange bell peppers or a mix, finely diced; 2 teaspoons finely chopped fresh oregano; Kosher salt and freshly ground black pepper; 2/3 cup whole wheat couscous; Lemon wedges, for serving

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Level: Easy
Total: 30 min

Prep: 15 min
Inactive: 10 min
Cook: 5 min

Yield: 4 servings

This super-easy side dish can be served warm, but it's also delicious chilled and served as a salad.

Level: Easy
Total: 30 min

Prep: 15 min
Inactive: 10 min
Cook: 5 min

Yield: 4 servings

Ingredients

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1 tablespoon plus 1 teaspoon extra-virgin olive oil

1 large clove garlic, minced

1 large shallot or 1/2 small red onion, minced

3 medium red, yellow, green or orange bell peppers or a mix, finely diced

2 teaspoons finely chopped fresh oregano

Kosher salt and freshly ground black pepper

2/3 cup whole wheat couscous

Lemon wedges, for serving

Directions

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