Bell Pepper and Fresh Mozzarella Couscous

Bell Pepper and Fresh Mozzarella Couscous
Photo by Randy Mayor

Ingredients

  • ¼ cup chopped bottled roasted red bell peppers
  • 1/8 teaspoon freshly ground black pepper
  • ¼ cup (1 ounce) chopped fresh mozzarella cheese
  • ½ cup water
  • 1/8 teaspoon salt
  • 1/3 cup uncooked couscous
  • ½ cup water
  • + 13 more ingredients
    • 1/8 teaspoon freshly ground black pepper
    • ¼ cup chopped bottled roasted red bell peppers
    • 1 tablespoon chopped fresh basil
    • 2 kalamata olives, pitted and sliced
    • 1 teaspoon extravirgin olive oil
    • 1/8 teaspoon salt
    • 1 tablespoon balsamic vinegar
    • 1 tablespoon balsamic vinegar
    • 1 teaspoon extravirgin olive oil
    • 2 kalamata olives, pitted and sliced
    • 1/3 cup uncooked couscous
    • ¼ cup (1 ounce) chopped fresh mozzarella cheese
    • ¼ cup canned artichoke hearts, rinsed, drained, and chopped

Bring water to a boil in a small saucepan; gradually stir in couscous and salt. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Add bell peppers and remaining ingredients; toss gently to combine. Cover and chill.

View full recipe at My Recipes

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