Spicy Peppery Couscous
Very colorful couscous dish made with broth and finished with Ro-Tel tomatoes giving it a spicy taste. Chopped fresh vegetables such as colored bell peppers, cherry tomatoes, purple onion are added giving it a confetti appearance.
Servings: 4 people
- 1 cup pearl couscous
- 1 cup hot broth any kind
- 2 Tablespoon olive oil
- Bite-size pieces of fresh vegetables such as:1/2 red 1/2 orange, 1/2 green,1/2 yellow bell peppers, 1/2 purple onion, 1 cup cherry tomatoes halved -- this is what I used but you could also add mushrooms, scallions -- whatever you like.
In a saucepan over medium heat lightly brown the couscous in the olive oil stirring frequently. It will burn so be careful. When it is lightly tanned add the hot broth to it, watch out for the steam. Turn the heat on low and put a lid on the pan until all of the liquid is absorbed, about 5 minutes.
Add the whole can (10oz ) of Ro-Tel tomatoes to the couscous and stir. Put the lid back on the pan and set it aside.
Once it is cool you can either put it in the refrigerator to use later on or proceed with the recipe.
Cut the peppers in bite-size chunks.
Halve the cherry tomatoes
Chop the purple onion
Add 1 Tablespoon olive oil to a large skillet and heat at medium-high. Add the vegetables and saute for 2 minutes. The vegetables should still be firm and retain their color.
Add the couscous and stir until the vegetables are mixed in.
Serve immediately with prepared protein.
Calories: 225kcal | Carbohydrates: 33g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 239mg | Potassium: 70mg | Fiber: 2g | Vitamin A: 125IU | Calcium: 10mg | Iron: 0.5mg