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Nutrition Facts
Serving Size 1 (197g) Recipe makes 4 servings The following items or measurements are not included below: 2 roasted red peppers
Calories 383
Calories from Fat 102		(26%)
Amount Per Serving		%DV
	Total Fat 11.4g	17%
	Saturated Fat 3.2g	16%
	Monounsaturated Fat 6.3g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 10mg		3%
Sodium 157mg		6%
Potassium 260mg		7%
Total Carbohydrate 59.5g		19%
	Dietary Fiber 4.9g	19%
	Sugars 1.4g
Protein 11.5g		22%
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Red Pepper, Lemon and Mint Couscous

Recipe #354611 | 20 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Irmgard
Feb 8, 2009

This was included as part of a salmon recipe on www.channel4.com. Much as I love salmon, I didn't care for this particular recipe. However, I did love the couscous! This is very good served with chicken. To save preparation time, use the roasted red peppers that come in a jar.

SERVES 4 (change servings and units)

Ingredients

2 roasted red peppers, diced
350 ml chicken stock
275 g couscous
2 tablespoons extra-virgin olive oil
15 g butter
1 lemon (Use all of the zest and the juice from half)
2 tablespoons fresh mint, chopped

Directions

1
Bring the chicken stock to a boil in a medium pan.
2
Stir in the couscous, cover and remove from the heat.
3
Leave for 5 minutes, then uncover and fluff up with a fork.
4
Add the oil and butter and stir over low heat until heated through.
5
Then stir in the red peppers, lemon zest and juice, chopped mint and salt and pepper to taste.