Sweet Mini Peppers Couscous
Sweet mini peppers cook in butter with garlic and onions and then are combined with tender couscous. Finished off with white wine, Couscous With Vegetables will quickly become a family favorite side dish recipe.
Servings: 6
Calories: 218kcal
Ingredients
- 8 ounces Israeli couscous
- 2 Tbs. butter divided
- 1 lb. sweet mini peppers trimmed, seeded, chopped, 3 cups
- 1 small red onion chopped, 1 cup
- 2 cloves garlic minced
- 1 tsp. kosher salt
- 1/2 tsp. pepper
- 1/2 tsp. dried chopped rosemary
- 1/4 cup white wine OR chicken broth
Instructions
- Prepare Israeli couscous according to package directions.
- Meanwhile, in a large non-stick skillet over medium-high heat melt 1 Tbs. butter.
- Add peppers, onion, garlic, kosher salt, pepper and rosemary. Cook until peppers are tender, 3-4 minutes, stirring occasionally. Add wine; cook 1 minute.
- Add cooked Israeli couscous to pepper mixture, stirring until combined. Add remaining 1 Tbs. butter. Cook until butter is melted, 1 minute.
Notes
Makes 6 cups.
Swirls of Flavor Recipe Tips
- You can substitute chicken both or vegetable broth for the white wine
- Can't find these mini sweet peppers? Red bell peppers, orange bell peppers and yellow bell peppers can also be used in this recipe
- Prefer a smaller couscous? Regular couscous can be used in place of the Israeli couscous
Nutrition
Calories: 218kcal | Carbohydrates: 37g | Protein: 6g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 360mg | Potassium: 271mg | Fiber: 4g | Sugar: 4g | Vitamin A: 2499IU | Vitamin C: 98mg | Calcium: 30mg | Iron: 1mg