| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | Red bell pepper -or- | |
| 1 | Jar, 6 oz roasted red | |
| peppers or pimientos | ||
| drained & diced | ||
| 1 | t | Olive oil |
| 1/2 | t | Salt |
| 2 | Cloves garlic, peeled and | |
| lightly crushed | ||
| 1 | c | Couscous |
| Freshly ground black pepper |
INSTRUCTIONS
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. 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 al601@FreeNet.Carleton.CA (Frank Laberge) on 1994r, .
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