Prep Time: 5 mins
Cook Time: 10 mins
- 5 teaspoons European Dipping Oil - Mediterranean Balsamic divided
- 1 cup Israeli couscous
- 1 1/2 cups low sodium vegetable stock
- 2 tablespoons Red Bell Pepper & Garlic Blend
- 1/4 cup pitted Kalamata olives quartered
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- In a medium-sized saucepan, heat two teaspoons European Dipping Oil - Mediterranean Balsamic over medium to high heat. Toast couscous for 1 minute until lightly browned.
- Stir in the vegetable broth and Red Bell Pepper & Garlic Blend. Bring to a boil. Cover and lower the heat. Simmer for 7 minutes or until couscous is tender and liquid has been absorbed. Add the olives, salt, and black pepper.
- Fluff with a fork.
- 150 Calories (kcal)
- 2.5 Fat (g)
- 0 Saturated Fat (g)
- 28 Carbohydrates (g)
- 2 Fiber (g)
- 3 Sugar (g)
- 4 Protein (g)
- 0 Cholesterol (mg)
- 300 Sodium (mg)
hen buying bell peppers, you should select those that are thick and firm. They should have a bright, glossy skin. It should feel firm to touch. Do not buy if it has any blemishes or soft and dark spots. To prepare, wash and remove the stem and seeds before using. Chop peppers with the interior part facing but not the slippery skin.
If you go to buy olives, select those that have a clean aroma. You will easily notice an off-fermentation. Any off-odor is unacceptable in quality table olives. Buy olives that still have pits. Removing the pit during processing bruises the olive and makes it easier for molds to take over. An olive should have firm flesh, and the skin should not be too tough. The flesh should easily detach from the pit. Olives should never be mushy or visibly bruised.
Israeli couscous has a nutty flavor and chewy bite. It is used as a substitute for rice. It is versatile, and preparing it requires little more than the addition of hot water.
Despite being an indigestible carbohydrate, it plays a vital role in your health. It has fiber which is beneficial for weight management. It aids in the absorption of water which makes your digestive swell, making you feel satisfied. It also prevents constipation by keeping the foods travel through all your body parts.
Couscous is a whole-grain food and a good source of vitamins B. It provides thiamin, niacin, riboflavin, B6, and folate. These nutrients are used in energy metabolism, maintaining healthy red blood cells, keep your skin, circulatory system and respiratory system properly functioning.
Olive and Bell Pepper Couscous is a great one-dish recipe for busy days. Couscous by itself does not have much flavor. Cooking it together with a variety of vegetables spices, and stock helps bring it out its taste. You can serve it in recipes by adding it to soups, mixing it with sautéed veggies, or as a side dish, or breakfast cereal .Do not forget to gently fluff the couscous once you get it out of the pot to help prevent it getting dense.