. Sauté bell pepper and onion in oil 3 minutes.
Add couscous, 1 1/4 cups water, salt, and black
pepper; bring to a boil. Reduce heat to medium-
low; cover and simmer 8 minutes. Stir in juice,
cilantro, and jalapeño.
Pecorino and Parsley- Bring 1 1/4 cups water to a
boil. Add 3/4 cup Israeli couscous. Reduce heat to
medium-low; cover and simmer 8 minutes. Stir in
1/4 cup chopped fresh flat-leaf parsley, 2
tablespoons shaved pecorino Romano cheese, 1
tablespoon toasted pine nuts, 1 teaspoon grated
lemon rind, 1/4 teaspoon salt, and 1/4 teaspoon
black pepper. Serves 4 (serving size- about 1/2
cup) CALORIES 148; FAT 2.9g (sat 1g); SODIUM 219mg
Tomato and Cucumber- Bring 1 1/4 cups water to a
boil. Add 3/4 cup Israeli couscous. Reduce heat to
medium-low; cover and simmer 8 minutes or until
liquid is absorbed. Stir in 1/2 cup halved grape
tomatoes, 1/2 cup diced seeded cucumber, 1/4 cup
chopped red onion, 1 tablespoon lemon juice, 1/4
teaspoon salt, and 1 1/2 ounces crumbled feta
cheese. Serves 4 (serving size- about 1/2 cup)
CALORIES 156; FAT 2.6g (sat 1.6g); SODIUM 268mg
Nectarine and Basil- Bring 1 1/4 cups water to a
boil. Add 3/4 cup Israeli couscous. Reduce heat to
medium-low; cover and simmer 8 minutes or until
liquid is absorbed. Stir in 1/3 cup chopped
Vidalia or other sweet onion, 3 tablespoons
chopped fresh basil, 2 tablespoons fresh orange
juice, 1/4 teaspoon salt, and 1 medium nectarine,
diced. Serves 4 (serving size- about 1/2 cup)
CALORIES 143; FAT 0.4g (sat 0g); SODIUM 148mg
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Originally Submitted
5/25/2014
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