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

  1. Quarter peppers. Slice on thin slicing blade of food processor; if you have no processor, cut in julienne strips.
  2. Following package directions, bring water to boil in covered pot for couscous (each manufacturer recommends a different amount of water).
  3. In serving bowl, combine mustard, vinegar and sugar, mixing well to dissolve sugar.
  4. 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.
  5. Meanwhile, chop scallions.
  6. Stir peppers and scallions into dressing, and when couscous is ready stir into salad.

10 minutes

Dining and Cooking