Couscous With Corn And Red Pepper

Ingredients

• 8 ounces whole red pepper or 7 ounces chopped red pepper (ready cut), about 1 3/4 cups
• 1 large clove garlic
• 1 teaspoon olive oil
• 1 cup water
• ½ cup whole-wheat couscous
• 1 cup frozen corn niblets
• Fresh basil
• ⅛ teaspoon salt (optional)

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    282 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 54 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 9 grams protein; 24 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Wash, trim, seed and chop the whole pepper; mince the garlic.
2. Heat the oil in a nonstick pot; saute pepper and garlic in hot oil until pepper begins to soften, about 3 minutes. Remove from pot and set aside.
3. Bring water to boil in the pot, covered. Add couscous and corn; reduce heat to simmer; cover and cook about 5 minutes, until liquid is absorbed and couscous is tender.
4. Meanwhile, wash, dry and chop basil to make 1 tablespoon and add to cooked couscous with salt. Add pepper and garlic and mix well.

15 minutes