| 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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