Couscous With Red Peppers Recipe

Name: Couscous With Red Peppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 medium-size sweet red pepper, cored, seeded and chopped into small pieces; 4 tablespoons finely chopped onion; 1 teaspoon finely chopped garlic; 1/4 teaspoon ground cumin; Salt and freshly ground pepper to taste; 1 teaspoon fresh lemon juice; 1 cup water; 1 cup quick-cooking couscous; 4 tablespoons chopped parsley

Servings: persons

2 tablespoons olive oil
1 medium-size sweet red pepper, cored, seeded and chopped into small pieces
4 tablespoons finely chopped onion
1 teaspoon finely chopped garlic
1/4 teaspoon ground cumin
Salt and freshly ground pepper to taste
1 teaspoon fresh lemon juice
1 cup water
1 cup quick-cooking couscous
4 tablespoons chopped parsley

1
Heat 1 tablespoon of the oil in a saucepan.
2
Add the red pepper, onion, garlic, cumin, salt and pepper.
3
Cook over medium heat until wilted, but do not brown.
4
Add the lemon juice and water and bring to a boil.
5
Add the couscous and blend well.
6
Cover tightly and remove from the heat.
7
Let stand 5 minutes.
8
Add the remaining oil and parsley.
9
Stir with a fork to blend and separate the grains.
10
Serve immediately.

kcal

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 medium-size sweet red pepper, cored, seeded and chopped into small pieces, 4 tablespoons finely chopped onion, 1 teaspoon finely chopped garlic, and more.

Yes, Couscous With Red Peppers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Couscous With Red Peppers

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