| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | sm | Red bell pepper -or- |
| 1 | Jar (6 oz) roasted red peppers or pimientos, drained & diced | |
| 1 | ts | Olive oil |
| 1/2 | ts | Salt |
| 2 | lg | Cloves garlic, peeled and lightly crushed |
| 1 | c | Couscous |
| Freshly ground black pepper |
INSTRUCTIONS
1. If using a red bell pepper, roast it oer the flame of a gas burner or broil it, turning often, for abt 10 mins. or till blackened & blistered. Place in a paper bag and set aside for 15 mins. Slip the skin off the flesh, remove stalk and seeds and rinse. Dice and set aside. 2. In a med. saucepan, combine 1 1/4C water, then the oil, salt and garlic and bring to a boil. Stir in couscous and remove from heat. Cover and let stand for 5 mins. Fluff the grains with a fork. Remove garlic cloves and stir in red peppers or pimientos. Season with pepper and serve hot. Serves : 4 Posted to rec.food.recipes by [email protected] (Frank Laberge) on 1994r, .
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