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1 small onion, chopped
Sauté onion, garlic, and green pepper in oil in a large skillet until soft, then push to sides of pan.
In the center of the skillet, pour in the couscous. Add the water to the couscous, stirring gently. Top this mixture with tomato wedges and the cooked green peppers; cover pan for 3 minutes.
Add a little water and cook longer, if needed. Couscous should be light and fluffy.
Poster's Notes:
Posted by Judith Sobel
Nutritional Info Per Serving: Calories: 220; Fat: 4g
3 cloves garlic, minced and pressed
2 medium green bell peppers, chopped
1 tbsp. olive oil
1 cup dry couscous
1-1/2 cups water
2 small tomatoes, cut into wedges
You can use barley in place of the couscous.