| 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 al601@FreeNet.Carleton.CA (Frank Laberge) on
1994r, .
A Message from our Provider:
“Jesus welcomes you back”