Confetti Couscous Salad Recipe

Confetti Couscous Salad Recipe

Yield: 12 servings
Recipe by luhu.jp

Ingredients:
7 tbsp: Extra-virgin olive oil,
1: Yellow bell pepper, seeded
2 medium: Onions, finely chopped
-- cored diced,
1: Green bell pepper, seeded
1 tbsp: Balsamic vinegar,
-- cored diced,
1 1/2 cup: Instant couscous,
1: Red bell pepper, seeded
2 cup: Boiling chicken broth,
-- cored diced,
3 tbsp: Fresh parsley, minced
1: Orange bell pepper, seeded
Salt, (OPTIONAL)
-- cored diced,
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 OBrion and her Meal-Master.
Submitted By NANCY OBRION On 10-03-95


Source from luhu.jp