Rainbow Bell Pepper Couscous
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 189 calorie
- Total Fat
- 5 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 0 milligrams
- Sodium
- 484 milligrams
- Carbohydrates
- 32 grams
- Dietary Fiber
- 6 grams
- Protein
- 6 grams
- Sugar
- 5 grams
- Total: 30 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 5 min
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
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.