Ingredients
- 8 ounces whole red and yellow peppers
- ½ teaspoon Dijon-style mustard
- 2 tablespoons balsamic vinegar
- 1 teaspoon sugar
- ¾ cup couscous
- 2 scallions
- Nutritional Information
Nutritional analysis per serving (2 servings)
327 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 69 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 10 grams protein; 31 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Quarter peppers. Slice on thin slicing blade of food processor; if you have no processor, cut in julienne strips.
- Following package directions, bring water to boil in covered pot for couscous (each manufacturer recommends a different amount of water).
- In serving bowl, combine mustard, vinegar and sugar, mixing well to dissolve sugar.
- Add couscous to boiling water. Cover and turn off heat. Allow to sit 3 to 5 minutes, until all water has been absorbed and couscous is tender.
- Meanwhile, chop scallions.
- Stir peppers and scallions into dressing, and when couscous is ready stir into salad.
10 minutes
Dining and Cooking