Roasted red pepper couscous with capocollo
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Olive oil | ||
| 1 | Onion; finely chopped | |
| 4 | cloves | Garlic; finely chopped |
| 1 | cup | Roasted red peppers; chopped |
| 1 | cup | Parsley; chopped |
| ½ | teaspoon | Red pepper flakes |
| 2 | cups | Chicken broth |
| 1 | cup | Couscous |
| ¼ | pounds | Capocollo; finely chopped |
| Salt and pepper; to taste | ||
Directions
Heat olive oil in large pan and saute onions until tender. Add garlic, red peppers, parsley and red pepper flakes, mixing together.
Stir in chicken broth and couscous. Cover pan, remove from heat and let stand for 5 minutes. When couscous is done, stir in capocollo, salt and pepper. Serve immediately. Source: Delicious Developments Submitted By MEG ANTCZAK On 04-19-95
Related recipes
- Basil couscous with red pepper and sunflower seeds
- Capellini with roasted peppers and garlic
- Coucous with chicken and roasted peppers
- Couscous with roasted tomato
- Garlicky-couscous with roasted peppers
- Moroccan couscous peppers
- Mostaccioli with roasted red pepper sauce
- Red pepper caponata
- Red pepper couscous ring with vegetables
- Roasted capponata
- Roasted capsicum medley stuffed with tikka spiced couscous
- Roasted pepper and caper
- Roasted peppers with orzo & portabello fill
- Roasted peppers with orzo & portobello fill
- Roasted peppers with orzo and portobello filling
- Roasted red pepper coulis
- Roasted red pepper sauce
- Roasted red pepper ties
- Roasted red peppers
- Soft polenta with roasted red peppers