Rainbow Bell Pepper Couscous

1. 1

   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.

2. 2

   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.

3. 3

   Stir in the couscous, immediately cover and remove from the heat.

4. 4

   Let stand, covered, until the liquid is absorbed and the couscous is tender, about 7 minutes.

5. 5

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

* Per serving · 4 servings · Values may vary.

No additional tips available.