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Ingredients:
1 small onion, chopped
3 cloves garlic, minced and pressed
2 medium green bell peppers, chopped
1 Tablespoon vegetable oil
1 cup dry couscous
1-1/2 cups water
2 small tomatoes, cut into wedges
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Just click here to get a printer-friendly version of this recipe. • Share it: click to send this recipe to a friend! | | Directions:
Sauté onion, garlic and green pepper in oil in a large skillet until soft, then push to sides of pan.
In the center of the skillet, pour in the couscous. Add the water to the couscous, stirring gently. Top this mixture with tomato wedges and the cooked green peppers; cover pan for 3 minutes.
Add a little water and cook longer, if needed. Couscous should be light and fluffy.
Beans or other vegetables can be added to this dish. Try lima or garbanzo beans and corn or diced carrots.
Spice up this side dish with salsa, chili pepper or cumin.
Makes 4 to 6 servings. Recipe submitted by:
Public Health of Seattle & King County: Reprinted with permission.  For more information: Find a recipe | Come add a recipe | Share this recipe
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