Couscous Peppers Onions

4 Servings


1 tablespoon (15 ml) olive oil
1/4 cup (40 g) onion, finely chopped
1/4 cup (38 g) red bell pepper, finely chopped
1/4 cup (25 g) celery, finely chopped
1 1/2 cups (355 ml) low sodium chicken broth
1 cup (175 g) dry couscous


Heat oil in a skillet and saute onion, red bell pepper, and celery until tender.

In a large saucepan, bring broth to a boil. Stir in couscous and sauteed vegetables. Cover and let stand 5 minutes.

Fluff with a fork before serving.

Know someone who likes this? Share it