Simple and satisfying, couscous is the perfect Mediterranean-influenced carbohydrate side dish to accompany roast lamb and ratatouille. By using the whole wheat version of this crushed durum semolina with chicken stock, rather than plain water, and by adding diced roasted red bell pepper it commands its quarter-share of the dinner plate with extra fiber, added nutrients and a nuttier taste!
| Prep Time | 10 Minutes |
| Cook Time | 15 Minutes |
| Servings |
6 people
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Ingredients
- 1 cup whole wheat couscous
- 1.25 cup low sodium chicken stock
- 1 each red bell pepper
- 1 tsp tomato paste
- 2 Tbsp olive oil
- 1 each bay leaf
- freshly ground black pepper
Ingredients
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Instructions
- Roast, peel, clean and dice red bell pepper.
- Pour 1 ¼ cups water, or better still low-sodium chicken stock into a medium saucepan along with tomato paste, ground black pepper and bay leaf. Bring to a boil.
- Add olive oil, the roasted peppers and the dry couscous. Stir well, cover, turn off the heat and let stand for 8 to 10 minutes.
- Uncover and fluff with a fork before serving.
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