|1 small||Red bell pepper -or-|
|1||Jar (6 oz) roasted red peppers or pimientos, drained & diced|
|1 teaspoon||Olive oil|
|2 larges||Cloves garlic, peeled and lightly crushed|
|Freshly ground black pepper|
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@... (Frank Laberge) on 1994r, .
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