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Ingredients
2 tablespoons olive oil
1 medium-size sweet red pepper, cored, seeded and chopped into small pieces
4 tablespoons finely chopped onion
1 teaspoon finely chopped garlic
¼ teaspoon ground cumin
Salt and freshly ground pepper to taste
1 teaspoon fresh lemon juice
1 cup water
1 cup quick-cooking couscous
4 tablespoons chopped parsley
Nutritional analysis per serving (4 servings)
37 grams carbs; 238 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 3 grams fiber; 361 milligrams sodium; 6 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
Add the remaining oil and parsley. Stir with a fork to blend and separate the grains. Serve immediately.
Private Notes
Comments
The oil at the end didn’t work for me, too grassy. Otherwise good.
Found the cumin a bit too dominant but otherwise a keeper. Subbed stock for the water.
Looked beautiful and tasted great. Served with roast chicken.