Difference between revisions of "Vegetable Couscous"
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* 2 small [[tomato]]es, cut into wedges | * 2 small [[tomato]]es, cut into wedges | ||
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# Sauté onion, garlic and green pepper in oil in a large skillet until soft, then push to sides of pan. | # 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. | # 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. | ||
Latest revision as of 17:16, 29 June 2012
Description
Vegetable Couscous from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
- Serves: 4
Ingredients
- 1 small onion, chopped
- 3 cloves garlic, minced and pressed
- 2 medium green bell peppers, chopped
- 1 tablespoon vegetable oil
- 1 cup dry couscous
- 1½ cups water
- 2 small tomatoes, cut into wedges
Procedures
- 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.
