Confetti couscous salad

12 servings

Ingredients

Quantity Ingredient
7 tablespoons Extra-virgin olive oil;
2 mediums Onions; finely chopped
1 Green bell pepper; seeded cored diced
1 Red bell pepper; seeded cored diced
1 Orange bell pepper; seeded cored diced
1 Yellow bell pepper; seeded cored diced
1 tablespoon Balsamic vinegar;
1½ cup Instant couscous;
2 cups Boiling chicken broth;
3 tablespoons Fresh parsley; minced
Salt; (OPTIONAL)
Cayenne pepper to taste;

Directions

Heat 2 tablespoons of the olive oil in a large skillet. Saute the onions and the bell peppers until tender. Season with the balsamic vinegar. Place the couscous in a large bowl. Pour the boiling stock and 4 tablespoons of the olive oil over it, cover, and allow to sit for 5 to 10 minutes, until all the liquid is absorbed. Fold the pepper mixture, parsley, and additional tablespoon of olive oil into the couscous. Season with salt and cayenne pepper to taste. Serve couscous while it is still warm, or allow it to cool to room temperature. Fluff with a fork before serving.

Source: The San Diego Union-Tribune, Food Section, 8/24/95 + Recipe of the Week + NEW HOME_COOKING BY Florence Fabricant Brought to you and yours via Nancy O'Brion and her Meal-Master.

Submitted By NANCY O'BRION On 10-03-95

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