posted by JAR 06-15-103 2:55 PM
Bejeweled Couscous
From Macy's Cooking School Personal Chefs Program
2 cups couscous
1/2 each yellow, red and orange peppers de-seeded and halved
4 tbsps extra virgin olive oil
1 sm. cucumber chopped into small pieces
3 scallions finely chopped
1 tbsp lime juice or lemon juice
2 tbsps shredded fresh basil
Cook couscous per package directions omitting any butter.
Brush the peppers with a litle olive oil and place under hot broiler for 5-6 minutes until skins are blackened and flesh tender. Put peppers in a plastic bag and leave until cool enough to handle. When cool peel off the pepper skins and dice.
Add peppers to cooked couscous with remaining olive oil, cucumber, scallions, lime juice and seasoning. Toss. Stir in the shredded basil. Garnish with additional basil leaves and lime or lemon wedges.