Couscous With Red Peppers Recipes

Steps:

• Heat 1 tablespoon of the oil in a saucepan. Add the red pepper, onion, garlic, cumin, salt and pepper. Cook over medium heat until wilted, but do not brown.
• Add the lemon juice and water and bring to a boil. Add the couscous and blend well. Cover tightly and remove from the heat. Let stand 5 minutes.
• Add the remaining oil and parsley. Stir with a fork to blend and separate the grains. Serve immediately.

Steps:

• Place the couscous in a large bowl.
• Bring 2 cups of lightly salted water to a boil.
• Pour the water over couscous and cover with plastic wrap.
• Let sit for 10 min.
• Uncover and fluff with a fork.
• Meanwhile heat the oil in a skillet over medium heat.
• Add the onion and zucchini and cook until lightly browned.(about 5 min)
• Add the zucchini and onion, along with the remaining ingredients to the couscous and mix well.
• Season with aditional salt and freshly ground pepper if desired.

Steps:

• In a small saucepan, heat oil at medium heat. Add onion, bell pepper, thyme, salt and pepper and cook, stirring often, for 5 minutes or until veggies have softened.
• Pour the vegetable broth in the saucepan and bring to boil. Add couscous and stir. Cover and remove from the heat. Let rest 5 minutes. Fluff with a fork.

Steps:

• Heat the olive oil in a medium saucepan over medium heat; add the garlic and shallots and cook, stirring frequently, until fragrant, about 2 minutes. Add 2/3 cup water, the bell peppers, oregano, 1 teaspoon salt and pepper to taste, bring to a boil over high heat and cook until the peppers just begin to soften, 2 to 3 minutes. Stir in the couscous, immediately cover and remove from the heat. Let stand, covered, until the liquid is absorbed and the couscous is tender, about 7 minutes.
• Transfer to a platter or large bowl and serve with lemon wedges for squeezing.

Steps:

• In 4-quart saucepan, melt butter over medium-high heat. Add onions and salt; cook 2 to 3 minutes or until onions soften and begin to brown. Stir in garlic; cook 30 seconds. Stir in broth, chicken, couscous and roasted peppers; heat to boiling.
• Reduce heat to low. Cover; cook 5 to 7 minutes or until couscous is tender and liquid is absorbed.
• Stir in feta, parsley and thyme.

Steps:

• In a saucepan with a tight lid, heat the olive oil. Add the onions and red peppers, and cook and stir until wilted. Do not brown. Add the water, raisins, cinnamon, cumin, orange rind, salt and pepper. Bring to a boil.
• Remove from the heat, add the couscous and stir well. Cover and let stand for 5 minutes. Uncover, add the butter and fluff well with a fork. Serve with the tuna.

Steps:

• In a heavy skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté corn, stirring, until golden. Add onion, bell pepper, garlic, cumin, and 1/4 cup water and cook over moderately low heat, stirring occasionally, until bell pepper is crisp-tender.
• While vegetables are cooking, in a small heavy saucepan bring remaining cup water to a boil and stir in couscous and salt to taste. Cover pan and remove from heat. Let couscous stand 5 minutes and fluff with a fork.
• In a bowl whisk together vinegar, remaining tablespoon oil, and salt to taste until emulsified. Add vegetable mixture, couscous, coriander, and cayenne and toss to combine well.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Heat oil in a large skillet over medium heat. Add onion, garlic, parsley, salt, and pepper; cook and stir until onion is tender, about 5 minutes. Add 1 cup spaghetti sauce, kidney beans, couscous, Roma tomatoes, and cabbage; simmer until heated through, 5 to 10 minutes.
• Stir 1/2 cup mozzarella cheese into the skillet. Spoon mixture into the bell peppers.
• Spread 1/2 cup spaghetti sauce in the bottom of a small casserole dish. Place stuffed peppers into the dish; cover with remaining 1/2 cup spaghetti sauce.
• Bake in the preheated oven until peppers are tender, about 20 minutes. Sprinkle remaining 1/2 cup mozzarella cheese over peppers. Bake until cheese is melted, about 5 minutes.

Steps:

• In a small saucepan bring water to a boil with currants or raisins, salt, and 1 tablespoon oil. Stir in couscous and let stand, covered, off heat 5 minutes. Fluff couscous with a fork and transfer to bowl.
• In a small skillet cook garlic in 2 tablespoons oil over moderate heat, stirring, until pale golden. Add onion and cook, stirring, until softened. Stir onion mixture into couscous with vinegar, bell peppers, olives, capers, pine nuts, parsley, remaining 1 tablespoon oil, and salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
• To roast peppers:
• Using a long-handled fork, char peppers over an open flame, turning, until skins are blackened, 2 to 3 minutes. (Or broil peppers on rack of a broiler pan under a preheated broiler about 2 inches from heat, turning every 5 minutes, until skins are blistered and charred, 15 to 25 minutes.) Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Keeping peppers whole, peel them, starting at blossom end. Cut off tops and discard seeds and ribs.

Steps:

• Chop the top of the pepper
• Scoop the the inside out (seeds as well) and clean the copping bord
• Open the Cous-Cous and put it in a jug with boiling water
• When ALL of the water is gone stuff the pepper with Cous-Cous
• With the remainder make a bed for the pepper
• Then put it in the oven on 200 Degrees for 15 minutes

Steps:

• Cook couscous in water as directed on box omitting oil; cover to keep warm.
• Meanwhile, in 8-inch square (2-quart) microwavable dish, arrange bell pepper halves; add 2 tablespoons water. Cover with microwavable waxed paper. Microwave on High 3 to 4 minutes or just until crisp-tender.
• Stir spinach and cheese into couscous. Spoon mixture into pepper halves.